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 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…
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…
- 1 pound bag Carrots, peeld and grated
- 2-1/2 cups All-Purpose Flour
- 2 tsp. Baking Soda
- 2 tsp. Ground Cinnamon
- 1 tsp. Kosher Salt (make it heaping)
- 2 cups Granulated White Sugar
- 1 cup Vegetable Oil, I used Avocado
- 1/3 cup Walnut Oil
- 3 Jumbo Eggs, room temperature
- 1 tsp. Vanilla Extract
- 1 cup Diced Fresh Pineapple, divided into 2 1/2 cups
Cream Cheese Frosting
- 2-8oz. pkgs Cream Cheese, at room temperature
- 1 cup Unsalted Butter at. room temperature
- 16-32 ounces Confectioners sugar, this will vary depending on desired sweetness.
- 2 tsp. Vanilla Extract
- 2 Tbs, Heavy Cream
- I put the carrots first so that you would take the time before you get started baking to grate them.Preheat oven to 350°Butter and flour 2 8" cake pans and line with parchment paper. Make sure to butter and flour the paper too.
- Whisk together, in a medium bowl, flour, baking soda, cinnamon and salt. Make sure it is whisked well, and set aside.
- In the bowl of a stand-up mixer fitted with whisk attachment, beat sugar and oil until well incoporated.Beat in eggs, one at atime, and beat until fluffy and light in color. Stir in vanilla.
- On low speed, gradually add the dry ingredients. Be careful not to over work. You can always get any dry bits when folding in the carrots.Gently fold in carrots and 1/2 cup pineapple.
- Divde battter between two pans. I use a large ice cream scoop and alternate between pans to make it even.Bake 45-60 minutes. It really depends on your oven. Mine took 52 minutes.You want a cake tester to come out with a few moist crumbs.Let cool completely in pans.
Frosting and Assembly
- In the bowl of a stand-up mixer fitted with a paddle attachment, beat together cream cheese and butter, until blended and ligther consistency.Add in vanilla.On a slow speed, gradually add the Confectioners sugar. I check for taste at about half of the sugar. I typically use about 24 ounces.Make sure you scraoe the bottom to get all the sugar incorporated.Switch attachment to whisk and add in heavy cream. Start on slow then increase speed to beat into soft-medium peaks.Frost cake immediately. If you have to chill the frosting, bring it back to room temp before frosting.
- Place about a 1/2 cup, or more, of frosting on top of bottom layeer and spread evenly.Do a thin crumb coat of frosting all over cake and put in fridge for about 10 minutes to set-up.Then generously frost sides and top of cake. Create swirls or ribbons for eye appeal.Decoratively mound remaining pineapple and a sprig of mint in center of top cake layer.
You know I love cake. I am always looking for new ways to eat cake and different cakes to make. This Margarita Cake is a delicious way to imbibe. If you want o make it alcohol free, substitute margarita mix for the tequila. This cake…
I am so very fortunate to live in Southern California, where we get fresh strawberries year round. But even here, those summer series are special
Our season is peaking for the next few weeks and I am fully taking advantage of it. Those dark red berries on the inside and out are super sweet and bursting with flavor.
I love to eat them straight from the basket and I love pairing them with other flavors. Just last night I saw an instagram post about a mozzarella and pomegranate seed salad. It was lightly dressed with fresh mint, olive oil, wine vinegar and a little salt. I can’t help but think my version made with strawberries is going to be so fresh. The perfect summer salad.
You all know, I love pound cake too. So I thought I’d fold some strawberries into a pound cake batter. They really added a whole other level of moisture. For the glaze I went for a strawberry lemonade taste.
I made a standard glaze with confectioners’ sugar and lemon juice, but then added some strawberry jam that I had melted. It gave the glaze a wonderful speckled pink color and the flavor was the perfect blend of sweet and tart. A great summer cake to take along or have on your counter.
I hope you enjoy this recipe as much as my family did. Be sure to send me comments and post pictures of your version.
Fresh Strawberry Pound Cake
- 1 cup Unsalted Butter, room temperature
- 4 Large Eggs, room temperature
- 1 cup Sour Cream
- 2 pints Fresh Strawberries, washed and chopped into bite-sized pieces.
- 1 teaspoon Kosher Salt
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 2 cups Granulated White Sugar
- 1 teaspoon Pure Vanilla Extract
- 2 cups Confectioners' Sugar, sifted
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 2 Tablespoons Strawberry Jam, heated to make thinner
- Preheat oven to 375° with rack in middle of oven.Grease and flour a large bundt pan, set aside.
- Whisk together, flour, salt, baking soda and baking powder, in a medium bowl. Set aside.In the bowl of a stand-up mixer, cream together butter and sugar until light and fluffy. This will take 3-5 minutes on medium.Add eggs, on at a time.Add in the vanilla.
- Turn mixer to low and add the dry ingredients, alternating with the sour cream, in three additions. Start and finish with dry ingredients. Remember to not overwork the batter. Mix only until just combined.
- Fold the strawberries in, gently.I like to use a scopp to put the batter into the pan. It is a thick batter and I find this gives a more even fill. Then smooth top.Bake in preheated oven for 55-65 minutes, A cake tester should come out with just a few moist crumbs.Let cool, in pan, on rack for 30 minutes. Turn out and then let cool comoletely, before frosting.
- You can make the glaze while the cake is cooling.Whisk lemon juice into sifted confectioners sugar. Be patient. It may take a minute to come together.Once it does start to come together, whisk in melted strawberry jam.Whisk until smooth. Pour over cooled cake and serve.
The South has a long love affair with pound cake. As I have said before, my family has hundreds of recipe variations, designed to suit any mood or occasion. When I cam across this recipe, in Southern Living, I knew it would be a keeper.…
These Madelines are sheer perfection! You get fantastic flavor from the freshest ingredients and golden butter. You get the iconic bump, from chilling you batter and starting in a hot oven. You can indulge in the rich flavor of vanilla with a hint of lemon.
Madelines a la Nancy Silverton
- madeline pan
- 10 ounces Golden Butter see my instagram post for instructions. It's like Browned Butter but cooked slightly less.
- 7-1/2 ounces White Granulated Sugar
- 1-1/4 ounces Light Brown Sugar
- 5 Jumbo Eggs
- 1 Jumbo Egg Yolk
- 3 Tablespoons Clover Honey
- 2 Tablespoons Pure Vanilla Extract
- 1 Lemon, zested
- 9 Ounces Pastry Flour, you can use A.P. flour if you can't find pastry.
- 2 Tablespoons Nonfat Milk Powder
- 1-1/2 teaspoons Kosher Salt
- Whisk together granulated white sugar and light brown sugar, in a large bowl.In a separate medium bowl, combine the eggs, egg yolk, honey and vanilla.Add the lemon zest, and whisk to combine.add this mixture to the egg mixture and whisk to combine.
- Sift the flour witht he milk powder, baking powder and salt into a medium bowl. Sift a second time onto parchment paper.Carefully roll parchment, to create a funnel and add to the batter. Use a spatula and stir until almost no flour is visible.Add the golden butter and stir with spatula. make sure there are no dry bits of flour, on sides or bottom.Cover the bowl with plastic wrap and refrigerate for 4 hours to overnight.
- Adjust oven rack to middle and preheat to 400°.Spray madeline molds, generously, with non-stick spray, or butter.Remove batter from fridge and and spoon into a large pastry bag, with no tip.Cut a small hole in the tip of th ebag and pipe batter into prepared pan.Fill only 3/4 of the way or they WILL overflow and stick.
- Reduce oven temp to 350° and bake for 10-12 minutes. Edges should be golden brown.I rotate my pan half way through baking.Remove from oven and run a knife around the edges of the madeline then flip to relase them. Hopefully you have the bump.Cool shell side down.