LEMON BUNDT CAKE, A REAL WINNER

Posted in Cake by sallybr

Lemon Cakes can be a bit tricky as far as flavor goes. I have made a cake from a super reputable source that promised to deliver the most intense, most lemony flavor coupled with a moist and tender cake. It was tremendously convoluted, a ton of work and to be absolutely honest with you, the America’s Test Kitchen version delivered it all for 1/10 of the trouble. Which is saying a lot, as they are known for never cutting corners.

They are super strict about copyright issues, and rarely reply to requests asking permission to publish their recipes, however I was able to find this one online. If you’d like to make this deliciously lemony cake, pay a visit to this site. No difference from the recipe found in The Perfect Cake (2018), a cookbook I highly recommend. To bake this particular version, I used the Bavaria Bundt pan from Nordicware, but any pan with 10 to 12-cup capacity will do the job. I just love the way they un-mold like a dream!

When I make a Bundt cake, I donate it whole, so I cannot share a picture of the crumb, but I’ve had excellent feedback about this baby. In fact, I’ve made it three times already, using different Bundt pan shapes. Always a winner!

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13Dec2023

TWO FESTIVE CAKES, PART TWO

Posted in Cake by sallybr

Another great option for the holidays, this time the most intense chocolate hit in cake form for those chocaholics out there…

CHOCOLATE BUNDT CAKE
(from Two Peas and Their Pod)

for the cake:
1 cup unsalted butter (226g)
1/3 cup cocoa powder (35g)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose flour (240g)
1 + 3/4 cups granulated sugar (350g)
1 + 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract

for the chocolate glaze:
4 ounces bittersweet chocolate finely chopped
1 tablespoon corn syrup
1/2 cup heavy cream
1 + 1/2 tablespoons granulated sugar
sprinkles to decorate

Heat oven to 350F. Prepare your Bundt pan by spraying it with cooking spray or coating with butter and flour.

In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream and the vanilla extract. Whisk until smooth.

Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Decorate with sprinkles while still soft.

ENJOY!

to print the recipe, click here

Comments: This classic Nordicware pan will always have a warm spot in my heart, as that was the very first pan I used in the tent in the Great American Baking adventure of years back. I remember the thrill when the cake un-molded beautifully in front of the cameras, and I always have the same smile when it un-molds at home (the thrill is not as intense, but still there!).

Once again it was a cake I did not get to taste, as it was donated whole. But I got real nice feedback about it, it cut very nicely in thin slices so that lots of people could get to taste it. Everybody loved it, the flavor of chocolate is intense and the ganache coating a perfect complement for it. I hope you give it a try!

ONE YEAR AGO: Peppermint Wreath Macarons

TWO YEARSAGO: Cornish Hens with Yogurt-Mace Marinade

THREE YEARS AGO: Cookies for the Holidays – Gingerbread

FOUR YEARS AGO: Incredibly Simple Times Four

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SIX YEAR AGO: Panettone Time!

SEVEN YEARS AGO: Pistachio Creme Brulee

EIGHT YEARS AGO: Fast and Furious Bison Chili

NINE YEARS AGO: In My Kitchen, December 2014

TEN YEARS AGO: Braised Fennel with Saffron and Tomato

ELEVEN YEARS AGO: Revenge of the Two Derelicts

TWELVE YEARS AGO: Grilling Ribbons

THIRTEEN YEARS AGO: Peppery Cashew Crunch

FOURTEEN YEARS AGO: Baked Shrimp and Feta Pasta

9Dec2023

TWO FESTIVE CAKES, PART ONE

Posted in Cake by sallybr

Perfect for the holiday season! First, a simple vanilla cake made special by a soft pink hibiscus glaze…

I debated for a while whether to order this gorgeous pan from Nordicware. It took me 24 hours of back and forth until I caved, and I am so glad I did! As all the products from that company, the pan is super high quality and the cake baked perfectly and un-molded like it was born to do so….

VANILLA BUNDT CAKE WITH HIBISCUS GLAZE
(from Nordicware)

for the cake:
1 + 1/2 cups flour (180g)
1/2 tsp salt
1/4 tsp baking soda
1/2 cup butter, softened (113g)
1 + 1/2 cups sugar (300g)
4 eggs
1 tsp vanilla extract
2/3 cup plain yogurt

for the glaze:
2 bags Hibiscus tea
1 cup water
1 + 3/4 cups Confectioners’ sugar (220g)
2 tsp fresh lemon juice
1-3 Tbsp brewed Hibiscus tea, cooled to room temperature

Make the tea: In 1 cup of boiling water, brew tea bags, covered, for 8-10 minutes. Set aside and cool completely.

Heat oven to 350° F. Prepare pan with baking spray. In a small bowl, mix together flour, baking soda and salt. Set aside. Using a mixer with a paddle attachment, cream butter and sugar. Mix in eggs until thoroughly incorporated. Add vanilla, flour mixture and yogurt. Blend until smooth. Pour into prepared pan, filling no more than 3/4 of the capacity. Tap on counter to release air bubbles. Bake for 40 to 45 minutes or until toothpick inserted into center of cake comes out clean. Remove from oven and let cake cool for 10 minutes before inverting onto a cooling rack.

While cake is cooling, mix the rest of glaze ingredients. To the confectioners’ sugar, add lemon juice and cooled brewed tea, adding 1 tablespoon at a time and up to 3 tablespoons for desired consistency and color. Drizzle glaze over cooled cake.

ENJOY!

to print the recipe, click here

Comments: I don’t think it is possible not to smile when a cake un-molds like that… I was actually smiling the whole day. I was not sure if the glaze would cover the details too much but in fact, I think it turned out pretty perfect.

I sprayed a little gold dust on some spots of the cake because I cannot help it. The cake was donated so I could not taste it but I heard it was absolutely delicious, very moist and tender, and everybody was mesmerized by the look…. So I say mission accomplished!

Stay tuned for PART TWO of Festive Cakes, coming up very soon, I promise…

ONE YEAR AGO: Broccoli Slaw Salad with Poppy Seed Dressing

TWO YEARS AGO: Vegan Blueberry-Lemon Cheesecake

THREE YEARS AGO: Green Tea Rice with Edamame and Butternut Squash

FOUR YEARS AGO: Santa Hat Mini-Mousse Cakes

FIVE YEARS AGO: Fun with Sourdough

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SEVEN YEARS AGO: New Mexico Pork Chile, Crockpot Version

EIGHT YEARS AGO: Chocolate on Chocolate

NINE YEARS AGO: Double Chocolate and Mint Cookies

TEN YEARS AGO: The Story of my first Creme Brulle’

ELEVEN YEARS AGO: Sourdough Mini-rolls

TWELVE YEARS AGO: Focaccia with Sun-dried Tomatoes and Gorgonzola

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7Nov2023

SILIKOMART RAGGIO

Posted in Cake by sallybr

I have quite a few Silikomart cake molds for the most part acquired before the Great Pandemic of 2020, when I was baking cakes to include in my donation box. Once Covid hit, I went through a long time of donating exclusively stuff that could be individually wrapped, and cakes went into the back burner. Now I am set on trying to bring my molds to play, and plan to bake one cake every week. Should be a fun little adventure. Today it is time for Raggio to shine! ( Mold available here).

RAGGIO VANILLA AND CHOCOLATE CAKE
(adapted from several sources)

for the cake:
3 large eggs at room temperature
140 g white sugar (about 2/3 cup)
180 g butter, softened (about 3/4 cup)
1 tsp vanilla extract
225 g all-purpose flour (about 1 + 3/4 cup)
1 tsp baking powder
1/2 tsp salt
90 ml milk at room temperature (about 1/3 cup + 1 tablespoon)
60 g dark chocolate, finely chopped

for the ganache:
60 g dark chocolate
30 ml whipping cream
sprinkles of your choice

Heat oven to 350F.

Sift the flour, baking powder and salt together in a medium bowl. Reserve.

In the bowl of a KitchenAid type mixer, cream the butter together with the sugar for several minutes, until light and fluffy. Gradually add the eggs to and mix each time until incorporated, then the vanilla extract.

Turn off the mixer. Add the sifted mixture of flour, and the milk, dividing the flour in three portions, and the milk in two. Start and end with the flour, eye-balling the amount it totally fine. Once all is incorporated, fold the chopped chocolate gently.

Spray your Silikomart or other Bundt pan (about 1.5 L volume). Pour the batter into the pan and level it gently with an offset spatula. Bake at 350F for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove from the oven and wait until the cake is warm before removing it from the pan. I left it sit for about 30 minutes and it un-molded easily.

Make the ganache: Heat the cream until almost boiling and pour over the chocolate. Wait a few minutes, then whisk gently to combine. It should be smooth and shiny. Once it cools a bit, but it is still runny, pour over the cake. It is important that the consistency is right, so that it won’t simply run off the edges. Decorate with sprinkles before it is fully set, so they glue to the surface.

ENJOY!

to print the recipe, click here

Comments: The cake has such a beautiful shape that it would stand nicely with just a shower of powdered sugar. But the ganache is a perfect way to make it even more luscious. I cannot give personal feedback on the taste, as I donated the cake whole, but I heard that people really loved it… It is a simple cake, but the bits of chocolate add a lot, and of course the ganache makes it very festive. I hope that if you are like me, and have some Silikomart pans hiding in the depths of your basement, you’ll bring them to play…. Stay tuned for more in the future!

ONE YEAR AGO: Cremino a la Nociolla

TWO YEARS AGO: Roasted Broccoli and Apple Salad with Tahini Dressing

THREE YEARS AGO: A Different Kind of Cookie Swap

FOUR YEARS AGO: Scary Good Recipes for your next Halloween

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SEVEN YEARS AGO: Secret Recipe Club: Paalak Paneer, a Farewell Post

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NINE YEARS AGO: Helen Fletcher’s Oatmeal Cookies

TEN YEARS AGO: Thai-Style Pesto with Brown Rice Pasta

ELEVEN YEARS AGO: Shrimp with Spicy Orange Sauce

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THIRTEEN YEARS AGO: Sour Cream Sandwich Bread

FOURTEEN YEARS AGO: Pasta with Zucchini Strands and Shrimp

25Dec2016

FESTIVE GLAZED CRANBERRY LEMON CAKE

Posted in Desserts, Desserts, Sweets by sallybr

Time to celebrate! And what could be better than a cake topped with bright red cranberries? At this time of the year, I go through two phases of culinary fever. First the pumpkin. Then these tasty ruby-red babies. In my mind, both are mandatory part of the end of the year festivities. Typing that gives me a sense of nostalgia. 2016 went by way too fast. Oh, well. Back to food. Cranberries are perfect in sweets, because they are tart. Yin and yang. In this cake, drizzled with a little powdered sugar icing, they shine. Make this festive cake and take it for holiday potlucks or simply share with your co-workers, neighbors, family, friends. A little coffee or tea will go well great with a slice. Or two. All credit goes to Mel’s Kitchen Cafe, the moment I saw her blog post about it, I could not stop thinking about it.

GLAZED CRANBERRY LEMON CAKE
(from Mel’s Kitchen)

.
for the cake:
1 1/2 sticks (6 ounces), room temperature
1/3 cup (2.5 ounces) packed light brown sugar
3 cups (12 ounces) fresh cranberries
2 1/2 cups (12.5 ounces) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups (11.25 ounces) granulated sugar
Zest of 2 lemons (about 2 tablespoons)
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
3 large eggs
3/4 cup buttermilk

.
for the glaze:
1 cup (4 ounces) powdered sugar
1 1/2 tablespoons fresh lemon juice

Heat the oven to 350 degrees F. Generously grease a 10 or 12-inch bundt cake pan with butter – making sure to grease all the nooks and crannies really well. Sprinkle the brown sugar over the bottom of the pan, then layer the cranberries evenly over the sugar.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer combine the granulated sugar together with the zest from the lemons. Rub the zest into the sugar with your fingers until the sugar is infused with the lemon fragrance. Add the butter to the bowl with the lemon sugar and, using the paddle attachment on the stand mixer, beat on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla and the eggs, one at a time, mixing and scraping down the sides of the bowl as needed.

Combine the buttermilk with the 2 tablespoons lemon juice in a measuring glass. To a large bowl, add one-third of the dry ingredients (eyeballing is fine). Mix until just combined and a few dry streaks remain. Add half of the buttermilk/lemon mixture. Mix again until just combined. Add another third of the dry ingredients and mix until just combined, followed by the remaining half buttermilk/lemon juice mixture. Mix. Add the final third of the dry ingredients and mix until just incorporated. Spread the batter carefully into the prepared pan over the cranberries.

Bake for 45-55 minutes or until lightly golden on top and just set. Transfer the bundt pan to a wire rack and let cool about 10 minutes. Invert the cake onto a serving platter, tapping lightly so the cake falls out. Let the cake cool completely.

For the glaze, combine the powdered sugar with the 1 1/2 tablespoons lemon juice and whisk until smooth. Add additional lemon juice or milk for a thinner consistency, if needed. Drizzle the glaze over the cooled cake and let set, 5-10 minutes, before slicing and serving.

.
ENJOY!

to print the recipe, click here

Comments: Can you believe that I had zero issues with this cake? I know, how can it be possible? It is shocking. I loved the smell as it baked, and the way it un-molded so perfectly, maybe one or two cranberries stayed stuck at the bottom of the pan, but they were carefully picked up and placed on the correct spot. Plus, the icing takes care of eventual boo-boos. Very forgiving. My kind of cake. The crumb was moist and tender, the tartness of the cranberries in perfect balance with the sweetness of the cake and icing. And, it looked pretty good too.