I have so many English friends. Some are ex-pats and others claim family status. One thread connects them all; they love orange and chocolate together. When I came across the original recipe, on the NYT Cooking app, I knew my friends would love it. I…
Lately I’ve seen several articles talking about the best product to use to get an even release of your cake from a bundt pan. While I still believe the easiest thing to use is a commercial baking spray of flour and oil; I have also used an old recipe for Cake Greasing Mix. Now it’s having a moment, as Cake Goop.
I use a mix from a Southern Tea Room Cookbook. I like it cause you make it in a blender or food processor and then store in refrigerator until you are ready to use. I like to make a big batch and keep ii labeled in the the back of the fridge. I scoop out just what I need and let soften at room temperature.
This mix is ideal for using in my Apple Cider Donut Cake. Try it and let me know what you think!
Apple Cider Donut Cake
- 2 Tbs. Unsalted Butter, melted More for the pan.
- 2 Cups Unbleached All-Purpose Flour More for the pan.
- 1 Cup Whole Wheat Flour I used whole wheat pastry flour.
- 1-1/2 tsps. Baking Powder
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Baking Soda
- 3/4 tsps. Kosher Salt
- 1 cup Granulated White Sugar
- 1/2 cup Light Brown Sugar, packed
- 3/4 cup Apple Cider
- 1/4 cup Apple CIder Vinegar
- 3/4 cup Extra Virgin Olive Oil
- 3/4 cup Unsweetened Applesauce
- 2 tsp. Vanilla Extract
- 3 Lrg. Eggs, room temperature.
- 1/4 cup Granulated white sugar or sanding sugar
- 1 tsp. Ground Cinnamon
- Preheat oven to 350°.Butter and flour a bundt pan, set aside.Whisk together flours, baking powder, cinnamon, baking soda and salt, in a large bowl and set aside.In a small bowl, whisk together both sugars, apple cider, apple cider vinegar, oil applesauce, vanilla and eggs.
- You do not need to use an electric mixer.Gradually whisk egg mixture into flour mixture. Be careful not to overmix.Pour batter into prepared pan.If using muffin tins, line with muffine liners then fill 3/4 way up.
- Bake 45-55 minutes. You want a tester to come out clean or with a few crumbs. For muffins bake 20-30 minutes.Let cool in pan for 15 minutes, then turn out on rack.Meanwhile stir together 1/4 cup wahite sugar and 1 teaspoon cinnamon.Brush warm cake with melted butter. Then generously sprinklw with cinnamon sugar mixture.
I love a good pecan pie but don’t love corn syrup. This recipe uses brown sugar instead of corn syrup and the flavors are heavenly. You get a much deeper molasses-y flavor. Making and serving it in a cast-iron skillet makes this pie a show…
Apple season doesn’t seem to care how hot or rainy it is. They have their internal clock and when it sound “Apple Season”, it’s go time. Apples are everywhere and so good! I have definitely embraced the season this year and have some great recipes…
I had a misstep with a cake this week. I made a Butterscotch cake with Cream Filling this week. I was so excited for the creaminess and flavors to come together.
I always advise you to take the cake out of the oven whether are a few moist crumbs that come out on a tester. But I didn’t heed my own advice and was deceived by some actual cake batter on my tester. So I reset the timer for 2 minutes.
This is a perfect time to talk about some basics on how to tell when your baked goods are done.
I stand by my crumbs on the tester guideline but be prepared to make a mistake. In my case my cake came out dry (very dry). I was lucky that I had added the cream filling and that helped with the dryness. A trusted colleague also reminded me there is little that a scoop of good vanilla ice cream can’t cure.
But what could I have done differently? First off I should remember that the uncooked cake batter will rise to the top of the pan as the rest cooks. I could have taken a chance that the one section of batter, would have been fine. I would have covered the cake with some foil while letting it cool and that would facilitate a little more baking.
I also could have used a trick I learned on Great British Bake-Off; Use my meat thermometer and make sure that it was at 195°-200° F.
The other trick I learned from GBBO is to listen to your cake. That’s right! One of the competitors listens. Your cake should be pretty close to silent. If you hear a lot of bubbling, it still needs to cook.
So there are some good tricks for knowing if your cake is done. Here is the recipe for the Butterscotch Cake with Cream Filling. You know the drill. Please send me your photos if you make it. Let me know what you think and add your comments. And don’t forget to follow me on instagram @whiskinthesouthern.
- A candy thermometer will be helpful for glaze.
- 2 cups All-Purpose Flour
- 1/2 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1/2 tsp. Kosher Salt
- 1-1/2 Stick Unslated Butter, room temperature
- 2 cups Dark Brown Sugar
- 1 cup Full-fat Sour Cream, room temperature
- 1-1/2 tsp. Vanilla Extract
- 3 jumbo Eggs, room temperature
- 1 cup Marshmallow Cream
- 1/2 cup Salted Butter, softened
- 1/2 tsp. Vanilla Extract
- 2-3 tsp. Heavy Cream
- 1-1/2 cups Confectioners Sugar, measure then sift
- 3 Tbs. Unsalted Butter
- 1/2 cup Light Brown Sugar
- 1/4 cup Heavy Whipping Cream
- Tbs. Maple Syrup
- 1/2 tsp. Kosher Salt
- 1/3 cup Confectioners Sugar, measured then sifted.
- Preheat oven to 350°.In a medium bowl, whisk together flour, baking soda, baking powder and salt together. Set asisde.
- In the bowl of a stand up mixer fitted with the paddle attachment, beat together butter and sugar, until light and fluffy.Scrape down sides and add eggs, one at a time.Add vanilla and mix well to combine.
- Alternating with sour cream, add flour in three additions. Mix on low and don't over mix. You can always incorporate last bits of flour with spatula before you pour int o pan.Generously grease a bundt pan. make sure you get into all the crevices.Place batter into pan. I like to use a large scoop to make sure it is in pan as even as possible.Smooth top and gie the pan a firm tap to release any air bubbles.Bake for about 45 minutes. You have to know your oven. My oven only took about 35 minutes. You want your tester to come out with a few moist crumbs. Remember it will continue to bake as the pan cools.
- Let cool in pan for 10 minutes then turn out onto cooling rack of serving platter.Let cool completely before glazing.
- In a large bowl beat marshmallow cream and butter. Add in vanilla aand heavy crea and blend well.Gradually add in confectioners sugar until blended and fluffy. you can add another teaspoon of heavy cream if it is too thick.Place into a piping bag, fitted with a large round tip.
- Carefull flip cooled cake over. You can use either a melon baller to cut in 2-inch deep holes, save "tops"; or you can cut a trough half way thru cake and fill with cream.Carefully replace tops or cake from trough and flip back over.
- You will need to make the glaze when it is ready to be used. So once the cake is completely cool and stuffed, melt the butter in a medium saucepan over a medium heat.Once butter is melted stir in brown sugar, salt, maple syrup and heavy cream.Bring to a simmer, stirring ocassionally. Glaze should thicken as it heats. Simmer for about 5 minutes.Remove from heat and immediately whisk in sifted confections sugar, until incorporated and smooth.Work quickly to drizzle glaze over cake. It will start to set as it cools and won't be pourable.Let sit for 10 mintes before slicing.
Even here, in Los Angeles, you can feel the end of summer in the air. At the Farmers Market’s the summer fruit is getting to be less and less. Last week I grabbed the last few apricots. I immediately came home and made a cornmeal…
In my world Carrot Cake strikes the perfect balance! It’s not too sweet, but it’s not savory. My cream cheese frosting is sweet but has a tart finish. And it’s carrots so you’re really eating a vegetable! My family can be finicky and…
If it hasn’t already ended where you are, Cherry season is coming to a fast end. I love cherries and will get them as long as I can and in any form I can, So even when the season is winding down and the cherries maybe don’t look as great as they did last week, I am buying them and using them.
When I came across this recipe on King Arthur baking I was instantly excited to make these cupcakes. I used the last of my fresh cherries, although the recipe calls for dried. and it was amazing! When using fresh cherries I still chopped in the food processor but I pulsed them without the sugar. I then collected the juice that had collected in the bottom of the processor bowl and set aside. I let the cherries dry on some paper towels until ready to use. When it was time to add the cherries I tossed them with the required sugar and a tablespoon of flour. This keeps them from sinking to the bottom of the cupcake batter.
Cherries are fantastic but you can sub out other dry or fresh fruits. Peaches would be great too, if going fresh! If you are using dried fruit get creative. How about pineapple of papaya for a tropical cupcake?
Let me know how you make these cupcakes. I love comments suggestions and for sure pictures. Follow me on Instagram at https://www.instagram.com/whiskinthesouthern/
- 3/4 cup Granulated White Sugar (1/4 cup & 1/2 cup)
- 1/2 cup Montmorency Dried Cherries I used fresh.
- 1/4 cup Unsalted butter, room temperature
- 2 Tbs. Avocado Oil
- 1-1/2 Cups Cake Flour
- 1/2 tsp. Kosher Salt
- 1 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1/4 tsp. Almond Extract
- 4 Tbs. Cherry Powder or Cherry Juice, reduced I buy the powder from nuts.com
- 3 Large Eggs, room temperature
- 2/3 cup Whole Milk, at room temperature
- 2 cups Unsalted Butter
- 1 tsp. Vanilla Extract
- 1 tsp. Almond Extract
- pinch Kosher Salt
- 3-4 Tbs. Unsweetened Cherry Juice
- 6 cups Confectioners Sugar, measure then sift
- 2-3 Tbs. Heavy Cream
- may need a few drops of food coloring to get the pink you want.
- Preheat oven to 350°Line a 12-cup muffin tin with paper or silicone liners.
- In a food processor or heavy duty blender (like a vitamix), chop together cherries and 1/4 cup sugar. This can take a few minutes to get them chopped fine. Keep checking. There is a fine line between chopped fine and paste.
- In the bowl of a stand-up mixer, fitted with the paddle attachment, beat the butter and remaining sugar (3/4 cup), on high, until it is light in color and fluffy.Add in oil and beat another minute until well incorporated.Add in chopped cherries.
- Whisk together in a medium bowl the flour, salt, baking powder and baking soda. Set aside
- Beat in eggs, one at a time.Now is a good time to start scraping down sides.
- On low speed, add in flour mixture, alternating with milk.Do not overwork the batter. You only want to just incorporate the flour. You can always do a last minute check and fold with spatula before pouring into pan.
- Divide batter into muffin tins. I use an ice cream scoop to get same size muffins. Fill to about 3/4.Bake 15-20 minutes. the cupcakes should be light browna d a tester inserted shold have a few moist crumbs, but almost clean.Cool in pan for 5 minutes then remove cupcakes and cool completely on rack.
- In the bowl of a stand up mixer, fitted with paddle beat the butter on high to get lightened up, about 3-5 minutes.Reduce speed to low and add in vanilla extract, almond extract, salt and cherry juice.Take a taste and adjust flavoring to get a good cherry flavor.
- On low to medium speed, gradually add confectioners sugar until fully incorporated.Switch attachment to whisk and add heavy cream, one tablespoon at a time until desired moisture.This is the time to add food coloring if needed.Beat frosting on high, for 3-5 minutes until light in texture and desired consistency. You ar basically whipping the cream to soft or medium peaks. Tis will help stabalize the frosting.
- Frost with star tip or round tip. Decorate as wanted.
Who doesn’t love a good rice Krispy treat? It was one of the first things I made without adult supervision! They are the epitome of a “treat”. They are sweet and gooey and taste so good. Recently, I tried a new spin on the recipe…
I think fudge was a standard recipe in the time of my great grandmother, because it was fast and the ingredients were readily available. It also helped that Mamie Eisenhower was publishing the recipes she made for her family and housewives across the country were…
Many years ago I was win Chicago and had dinner at RPM Italian.
The food was excellent but when they brought the dessert, I fell in love.
Yes, it was a pudding, but it was also like a cold creme brûlée. It was rich and chocolate-y. The addition of the caramel sauce, whipped cream and a sprinkle of salt was amazing.
I hope I have done it justice in this rendition I came up with.
Dark Chocolate Budino
- small, 6-ounce, ramekins
- 1-1/4 cup Whole Milk
- 1 cup Heavy Cream
- 2 Tbs. Granulated White Sugar
- 1 large Egg Yolk
- 1 cup Chopped, good quality, Dark Chocolate
- In a heavy saucepan, combine milk, cream and sugar. Start on a low heat and gradually increase to bring to a boil. Remove from heat.
- In a heat proof bowl slightly whisk egg yolk and carefully whisk in 1/4 cup of the hot milk mixture. You need to whisk fast so you don't make scrambled eggs. You are "tempering" the eggs.Add the egg mixture back into milk mixture and return to heat, whisking rapidly. Gradually heat back to 180° (use a candy thermometer).
- Place chopped chocolate in another heat proof bowl and pour hot milk over.Let sit for 5 minutes and then stir until completely melted and smooth.Strain through a fine mesh sieve.
- Divide and pour evenly into small ramekins ans palce in refrigerator to chill until set. This will take at least 2 hours.To serve, drizzle with caramel sauce and sprinkle with flake salt, like Maldon.