Lemon Bread

Recently I went into a huge lemon curd making frenzy after a neighbor gave me loads of Meyer lemons from her tree.  Afterwards, I realized that my options for consuming thus lemon curd were fairly limited.  Yes, eating it directly off a spoon is a totally reasonable option, but with the amount of lemon curd I made, I needed additional options.  What’s the perfect accompaniment for lemon curd?  My answer was more lemon… specifically Lemon Bread (cake).  On its own, this lemon bread probably won’t garner “oh my god this is the most amazing thing I’ve ever eaten” praise, but it’s a perfect partner to lemon curd.  It’s a tender and moist cake, yet dense enough to stand up to a heavy slather of lemon curd on top.  Plus, it’s easy to whip together.  I left the lemon glaze off  to make room for every little bit of lemon curd (and to make sure things wouldn’t get too sweet).

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Lemon Bread

Makes one 8 1/2″ x 4 1/2″ loaf
(from Fine Cooking)

Ingredients

Bread

1/4 cup (2 ounces) fresh lemon juice
3/4 cup (6 ounces) buttermilk (I used reconstituted dried buttermilk powder) or yogurt
1 teaspoon grated lemon rind
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons (3 ounces) butter, softened
1 cup (7 ounces) sugar
2 large eggs

Glaze

(I didn’t make this because I topped my bread with lemon curd)
1/4 cup (2 ounces) fresh lemon juice
1/2 cup (3 1/2 ounces) sugar

Directions

 

  1. Preheat the oven to 350°F.
  2. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan.  I used baking spray with flour and my cake came out of the pan easily.
  3. In a small bowl, whisk together the buttermilk (or yogurt), lemon juice, and lemon rind, and set aside.
  4. In a medium sized bowl, stir together the flour, baking powder, and salt, and set aside.
  5. In the bowl of a mixer, beat the butter and sugar until well combined.  It will look a bit crumbly.
  6. Add the eggs one at a time, beating well after each addition.
  7. Add the dry ingredients to the butter mixture alternately with the buttermilk mixture.
  8. Pour the batter into the pan, and bake for about 50 minutes, or until a cake tester inserted in the center comes out clean. [NOTE: since I didn’t make the glaze, I stopped at this step.]
  9. While the bread is baking, whisk together the glaze ingredients (1/4 cup lemon juice and 1/2 cup sugar) to dissolve the sugar.
  10. Remove the bread from the oven, and poke it all over with a cake tester, skewer, ice pick, or other long, thin tool.
  11. While the loaf is hot, drizzle it gradually with the glaze, stopping periodically to allow it to soak in. Set it aside, and let it cool in the pan for 10 to 15 minutes.
  12. Remove the bread from the pan, and allow it to cool completely before slicing.

Note: The bread can be stored in an air tight container on the counter for up to 5  or frozen for up to 3 months.

Brown Sugar Sour Cream Cake with Peach Jam Swirl

While making a big batch of peach jam, I discovered that one of my jars of jam did not process correctly and had to be used within a week.  Instead of eating almond butter and peach jam sandwiches for a week, I opted to bake a Brown Sugar Sour Cream Cake with peach jam swirled through the center of the cake and spread as a glaze on top.  Turns out peach jam is a perfect accompaniment for this light and tender, buttery cake.

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Brown Sugar Sour Cream Cake with Peach Jam Swirl

Makes one bundt cake
(adapted from King Arthur Flour)

Ingredients

16 tablespoons (1 cup; 8 ounces) butter, at cool room temperature
1 cup (7 1/2 ounces) light brown sugar, packed
1/2 cup (3 1/2 ounces) granulated sugar
2 large eggs
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (8 ounces) sour cream
1 1/2 teaspoons vanilla extract
1 8-ounce jar of jam (I used peach jam)

Directions

  1. Preheat the oven to 350°F.
  2. Lightly grease a 9- or 10-cup Bundt pan.
  3. In a large bowl, use an electric mixer to beat the butter and sugars at medium speed for about 2 minutes. The mixture will be light and airy, and will have lightened in color.
  4. Add the eggs one at a time, beating for a minute or two between additions. Scrape the sides and bottom of the bowl, and beat briefly to recombine any residue.
  5. Add the baking powder, salt, and baking soda, then gently beat in half the flour.
  6. Gently mix in the sour cream and vanilla,
  7. Add the remaining flour, mixing just until blended.  Don’t over mix to ensure the cake will be tender.
  8. Scoop the half of the batter into the prepared pan.
  9. Evenly dollop approximately 2/3 of the jam on top of the batter (set aside the remaining 1/3 or jam for use after the cake has finished baking).  Use a knife to lightly swirl the jam into the batter.  Then pour the remaining half of the batter on top.  Make sure that the jam is covered by the cake batter, otherwise the jam will burn.
  10. Bake the cake for 55 to 60 minutes, until a cake tester or toothpick inserted in the center comes out clean.
  11. Remove the cake from the oven. Cool it in the pan for 15 minutes before turning it out of the pan onto a rack to finish cooling.
  12. When the cake has cooled for about 15 minutes, spread the remaining jam on top of the cake.  Cool completely before slicing.

Fresh Peach Cake

One of the most delicious things I’ve eaten so far this year are the juicy, sweet peaches from my tree.  And if that weren’t enough, my peach tree pumped out peaches at such a plentiful rate that I had to find other creative ways to eat peaches.  Enter the Fresh Peach Cake.  This thick, tender, fluffy, vanilla cake is layered and topped with fresh, ripe peaches, and the cinnamon sugar sprinkle adds a sweet crunch to the crust on top.

I was rich is peaches this year.
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Peaches abound on top of the cake, but they’re also layered within the cake too.
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Even people who claimed not to like peaches liked this Peach Cake.
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Fresh Peach Cake

Makes one 9-inch square cake
(from Barefoot Contessa How Easy is That?)

Ingredients

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 large or extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and thinly sliced (if you don’t fully peel the peaches, the skill will create an unappetizing greyish hue after baking.  Also if the slices are too thick, they’ll sink too far into the cake batter.)

Directions

  1. Preheat the oven to 350°F.
  2. Grease a 9-inch square baking pan
  3. In the bowl of an electric mixer, beat the butter and 1 cup of sugar for 3-5 minutes on medium-high speed, until light and fluffy.
  4. With the mixer on low, add the eggs, one at a time.
  5. Add the sour cream and mix well.
  6. Add the vanilla and mix well.
  7. In a separate large bowl, stir together the flour, baking soda, baking powder, and salt.
  8. With the mixer on low, slowly add the dry ingredients to the batter and mix until combined,
  9. In a small bowl, mix together 1/2 cup of sugar and the cinnamon.
  10. Spread half of the batter evenly in the pan.  Use a small offset spatula to spread the batter all the way to the edge of the pan.
  11. Top with half of the peaches, laying in single layer, evenly distributed.
  12. Sprinkle 2/3 of the sugar mixture on top.
  13. Spread the remaining batter on top.
  14. Arrange the remaining peaches on top.
  15. Sprinkle remaining sugar mixture.
  16. Bake the cake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
  17. Serve warm or at room temperature.

Nectarine Upside-Down Cake

Two years ago, I lived in downtown Los Angeles among the hustle bustle of high-rise buildings and endless construction and traffic.  My valiant efforts at growing herbs on my rooftop patio were constantly thwarted by the sooty layer of city grime that always covered my plants.  So, when we moved to a house in the suburbs with a yard, high on my wish list was a garden of edibles including fruit trees.  Fast forward to the present, and those fruit trees have produced their first crop.  After eating more white nectarines in a month than I’ve previously eaten in a year, I decided to bake with them too.  This Nectarine Upside-Down Cake takes everything good about nectarines and amps it up 100% with a caramelized layer of nectarines resting on top of a tender, vanilla-almond cake.

Even though the tree was small, the fruit was plentiful.
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Tree-ripened, just picked, super sweet and juicy nectarines are a little slice of heaven.IMG_9095[1]

Upside down cakes look so demure and unassuming in the pan…
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But when you flip the pan over, the nectarine party is in full swing.IMG_9107[1]

Nectarine Upside-Down Cake

Makes one 9-inch round cake
(adapted from Fine Cooking)

Ingredients

7 1/2 ounces (15 tablespoons) unsalted butter (3 tablespoons melted, 12 tablespoons softened; more for the pan)
3 tablespoons demerara or other raw sugar
4 to 5 nectarines, cut into wedges (you can keep the skin on)
6 3/4 ounces (1 1/2 cups) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoons kosher salt
1 1/2 cups granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract or paste
1/4 teaspoon pure almond extract

Directions

  1. Position a rack in the center of the oven,  and preheat the oven to 350°F.
  2. Butter the bottom and sides of a 9-inch round cake pan, and line the bottom with parchment paper.
  3. Pour the 3 tablespoons of melted butter into the pan, and tilt so that the butter covers the bottom.
  4. Sprinkle the demerara sugar evenly over the bottom.
  5. Lay the nectarine wedges over the bottom in snug concentric circles, starting from the edge. Set aside.
  6. In a medium bowl, whisk together the flour, baking powder, and salt.  Set aside.
  7. In a stand mixer fitted with the paddle attachment, beat the 12 tablespoons of softened butter and granulated sugar on medium speed until fluffy, about 3 minutes.
  8. Beat in the eggs one at a time, fully incorporating each before adding the next.
  9. Add the vanilla and almond extracts.
  10. Reduce the speed to low and add the dry ingredients. Mix until just combined; the batter will be very thick.
  11. Use a silicone spatula to spread the batter over the nectarines, being careful not to move them. Smooth the top.
  12. Bake until the cake is dark brown on top and a toothpick inserted into the center comes out clean, about 45 minutes.
  13. Let the cake cool in its pan on a rack for 20 minutes, then run a knife around the edge and invert onto a cake plate. Remove the cake pan and parchment, and let the cake cool completely before serving.

Mini Almond Cakes with Chocolate Ganache (Gluten-Free)

Gluten-free sweets lovers rejoice!  These Mini Almond Cakes with Chocolate Ganache are perfect in so many ways.  The cake is light, tender, and spongey with just a hit of almond flavor while the chocolate ganache is rich and creamy.  Plus, these cakes are barely palm-sized, so they’re easy to share, which is a good thing because these cakes are best eaten warm or within eight hours of baking.
A few things to know before you bake these:

  • Allow enough time to chill your ganache (30-60 minutes in addition to prep and baking time)
  • Finely chop your chocolate so that it will melt smoothly into the heated cream
  • Don’t overdo it on adding almond extract as the flavor can be quite strong
  • It really cuts down on prep time to use both a food processor and a mixer
  • Whipping egg whites is the key to the spongey, light cake texture so make sure to follow through on this
  • Don’t overbake the cakes on the first round of baking as it will be more difficult to insert the chocolate ganache balls for the second round of baking

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Mini Almond Cakes with Chocolate Ganache (Gluten-Free)

Makes 12 cupcakes
(from New York Times Cooking)

Ingredients

Ganache

⅓ cup (80 milliliters) heavy cream
3 ounces (85 grams) bittersweet chocolate, finely chopped

Almond Cake

6 tablespoons (85 grams) melted unsalted butter, cooled, plus more for muffin tin
¾ cup (85 grams) almond flour or meal
¾ cup (94 grams) confectioners’ sugar
¼ teaspoon fine sea salt
2 large eggs
Few drops almond extract (optional)
3 tablespoons (24 grams) cornstarch
1 ¼ teaspoons (4 grams) baking powder
2 large egg whites
2 tablespoons (25 grams) granulated sugar

Directions

Chocolate Ganache

  1. Put the cream in a glass measuring cup (a 1-cup size works well), and heat it in the microwave (approximately 45-60 seconds) until it’s bubbling (or you can heat the cream in a heavy-bottomed saucepan).
  2. Add the chocolate to the heated cream, and let it sit for 1 minute.  Then stir the chocolate and cream together until smooth.
  3. Transfer the chocolate ganache to a small container (preferably metal) and freeze until firm, at least 30 minutes.
  4. Scoop the chocolate ganache (a small cookie scoop works well for this), and roll into twelve 3/4-inch balls. Since the ganache is very soft and can be messy to handle, you don’t need to create perfectly round balls.  Place the ganache balls in the refrigerator until needed.  Ganache balls can be prepared up to 1 week ahead.

Almond Cake

  1. Heat the oven to 350F.
  2. Butter a muffin tin or line a muffin tin with cupcake liners.
  3. Using a food processor or blender, mix the almond flour, confectioners’ sugar, and salt until powdery, about 30 seconds.
  4. Add the two eggs and almond extract, and process until smooth, 30 seconds longer.
  5. Pulse in the butter, cornstarch, and baking powder.
  6. Scrape the mixture into a large bowl, and set aside.
  7. Using an electric mixer, whip the two egg whites until very foamy.
  8. Gradually add granulated sugar while beating the egg whites until stiff peaks form.
  9. Using a spatula, gently and carefully fold a third of the egg whites into the almond mixture to lighten it. Then, fold in the rest of the egg whites just until no streaks remain.
  10. Spoon the batter into prepared muffin tin, and bake for 10 minutes. Remove from oven.
  11. Remove the ganache balls from refrigerator, and place one ball in the center of each cake, pushing it down halfway into batter.
  12. Return the cakes to the oven, and bake until light brown and a toothpick inserted into cake (and not the chocolate) comes out clean, another 8 to 10 minutes.
  13. Serve warm or at room temperature, preferably within 8 hours of baking.

Apple Bourbon Bundt Cake

This Apple Bourbon Bundt Cake is especially dedicated to my friends who like a little booze in their baked goods.  I baked this cake a few months ago in December, and it tastes and smells just like the holiday season with cinnamon, nutmeg, and ginger, and is extra moist and tender from the apples.  The bourbon glaze adds an adult kick to an otherwise wholesome cake.

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Apple Bourbon Bundt Cake

Makes one bundt cake
(from NY Times Cooking)
My notes are in [   ] below.

Ingredients

Cake

2 sticks unsalted butter (226 grams) at room temperature, plus more to grease pan
2 ½ cups all-purpose flour (315 grams) plus more to dust the pan
3 tablespoons (30 grams) bourbon or rye whiskey 
½ cup (90 grams) candied ginger, chopped
1 ¾ cup (330 grams) light brown sugar
4 large eggs, at room temperature
2 teaspoons (8 grams) baking powder
1 teaspoon (5 grams) baking soda
1 ½ teaspoons (3 grams) ground cinnamon
1 teaspoon (5 grams) fine sea salt
½ teaspoon grated nutmeg
1 cup (227 grams) sour cream
1 tablespoon (15 grams) vanilla extract
1 ½ teaspoon (5 grams) finely grated lemon zest
2 medium Granny Smith apples about a pound (454 grams) peeled, cored, and coarsely grated
1 cup (120 grams) finely chopped, toasted pecans

Bourbon Syrup

1/2 cup (80 grams) bourbon or rye whiskey [use a good quality bourbon]
½ cup (100 grams) granulated sugar
Juice of 1/2 lemon (20 grams)

Directions

Cake

  1. Heat the oven to 325 degrees.
  2. Grease and flour a 12-cup Bundt pan. [Make sure to thoroughly prepare the pan as this cake can be a little delicate and stick to the pan after baking.]
  3. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and the 2 sticks of butter on medium-high speed, until light and fluffy, about 5 minutes.
  5. Beat in the eggs, 1 at a time, until incorporated.
  6. In a separate bowl, whisk together the flour with the baking powder, baking soda, cinnamon, salt, and nutmeg.
  7. In another bowl, whisk together the sour cream and vanilla.
  8. Pour in the bourbon from the ginger mixture (reserve ginger) into the sour cream and vanilla mixture, and whisk until smooth. Stir in the lemon zest.
  9. With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two.
  10. Fold in the ginger, apples, and pecans.
  11. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes.
  12. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.

Bourbon Syrup

  1. While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup bourbon in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
  2. While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve. [I only used half of the glaze as I found the alcohol flavor a bit overwhelming, but that’s expected as I don’t drink alcohol.]

Citrus Butter Cake

My little citrus tree is a few years away from producing a solid crop, but luckily I have fantastic neighbors who keep me stocked with lemons from their backyard tree.  This flavorful lemon and orange pound cake has a dense and tender texture, and the glaze creates the most crave worthy, chewy, slightly caramelized top .  Since I had lemons to spare, I also made some lemon curd and slathered it on top of a slice of toasted citrus butter cake for an extra decadent breakfast.
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Citrus Butter Loaf Cake

(from Johnny Iuzzini’s Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking)
Makes one 41⁄2 × 81⁄2-inch loaf cake (or one 9-inch round cake); serves 8 to 10

Ingredients

Cake

1⁄2 pound (2 sticks; 226 g) cold unsalted butter, diced, plus more for the pan
2 cups (250 g) all-purpose flour, plus more for the pan
1 1⁄2 cups (300 g) sugar
Grated zest of 2 lemons
Grated zest of 1 orange
5 large eggs, at room temperature
3 tablespoons (45 g) buttermilk, at room temperature (I rarely have fresh buttermilk on hand so I use dried buttermilk powder)
3 tablespoons (45 g) fresh lemon juice
3 tablespoons (45 g) fresh orange juice
1 1⁄2 teaspoons (6 g) baking powder
1 teaspoon (4 g) kosher salt

Glaze

2 tablespoons buttermilk (30 g)
1 tablespoon honey (20 g)

Directions

Cake

  1. Preheat the oven to 375°F.
  2. Butter and flour a 41⁄2 × 81⁄2-inch loaf pan.  Using this combination of butter and flour ensures that the sides will brown nicely.
  3. Stir together (by hand) the butter, sugar, lemon zest, and orange zest in the bowl of a stand mixer until the butter is coated.
  4. Attach the bowl to the mixer and using the paddle, beat the butter-sugar mixture on medium speed until it is well combined, and no lumps of butter remain, 5 minutes.
  5. Mix in the eggs, one at a time, making sure to scrape down the bowl with a rubber spatula between additions.
  6. In a separate bowl, stir together the buttermilk, lemon juice, and orange juice.
  7. In another bowl, sift together the 2 cups (250 g) flour and the baking powder in a bowl.  Sprinkle the salt over the top.
  8. With the mixer on low speed, alternate between adding the dry and wet ingredients to the butter mixture in 3 additions (begin and end with the dry ingredients).
  9. Scrape down the bowl several times, and mix the batter just until smooth.
  10. Pour the batter into the prepared pan, smooth the top with a spatula.  On the middle rack of the oven, bake for 15 minutes (this step helps ensure a browned top).  (For a 9-inch cake, bake at 375°F for 40 minutes, brush the top of the cake with the glaze, and then bake for an additional 5 minutes.)
  11. Reduce the oven temperature to 325°F, and bake for an additional 35 to 40 minutes until the cake is golden brown, and a tester inserted into the thickest part comes out clean.  Make sure not to underbake the cake, otherwise it will get even mushier as it cools.  Rotate the pan halfway through to ensure even baking. Leave the oven on (as you’ll need to bake an additional few minutes after adding the glaze).

Glaze

This glaze is absolutely delicious and creates a great texture for the top of the cake, so don’t skip this step.

  1. In a small bowl, stir together the buttermilk and honey until well combined.
  2. When the cake is done, brush the glaze evenly over the surface. Put the cake back into the oven, and bake for an additional 5 minutes.
  3. Remove the cake from the oven, and let it cool completely in the pan on a rack before turning it out of the pan.  Slice and serve.

Vanilla Cake with Sweet Cream Syrup & Butterscotch Frosting

This is a vanilla cake.  But it’s not just any old regular vanilla cake.  It’s a vanilla cake brushed with a sweet cream syrup, slathered with butterscotch frosting, and covered with nonpareils.  The recipe for this little beauty comes from Cake Magic: Mix & Match Your Way to 100 Amazing Combinations, a cookbook that provide so many combinations of cake flavors, syrups, and frostings that you could bake a cake every day for several months and never make the same thing.

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Vanilla Cake with Sweet Cream Syrup & Butterscotch Frosting

Makes one nine-inch, 2-layer cake
(from Cake Magic: Mix & Match Your Way to 100 Amazing Combinations)
My notes are in [  ] below.

Ingredients

Cake

2 1/2 cups all-purpose flour
1 1/2 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon table salt
3/4 cup full-fat plain yogurt (not Greek yogurt)
1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil [I prefer butter because it’s provides a richer flavor.]
3/4 cup water
2 teaspoons vanilla extract
4 large eggs, at room temperature

Sweet Cream Syrup

1/2 cup sugar
1/2 cup heavy (whipping) cream
Pinch of salt
1/2 teaspoon vanilla extract

Butterscotch Frosting

[I only made half of this frosting recipe.  It was enough frosting for a thin layer between the two layers, and fully frosting the top of the cake. For me it kept the cake from being too sweet.] 
1 1/2 cups (3 sticks) unsalted butter, at room temperature
3/4 cup malted milk powder [I used dry milk powder, without the malt]
Pinch of salt
4 cups (about 16 ounces) confectioners’ sugar
1 tablespoon butterscotch flavor or to taste [I used Frontier Butterscotch Flavor.  You can use 2 tablespoons of vanilla extract if you want to make vanilla frosting]

Directions

Cake

  1. Preheat the oven to 350F.  Butter the bottom and the side of two 8 or 9 inch round cake pans [or a 10-inch Bundt cake pan, a 13×9 inch sheet cake pan, ).  Dust with flour to coat, then invert and tap out any excess.   24 cupcakes- use liners, no need for greasing and coating the tins.
  2. In a large bowl, stir together the flour, sugar, baking soda, baking powder, and salt until well combined.
  3. Stir in the yogurt, butter, water, vanilla, and eggs until moistened and no lumps remain (be careful not to overmix).
  4. Divide the batter into the prepared pans.  Bake until the layers are domed and golden brown, and a few moist crumbs cling to a skewer interested in the center of the cake, 30-40 minutes (40-50 minutes for a Bundt, 25-30 minutes for a 13×9-inch cake, and 20-25 minutes for cupcakes).

Sweet Cream Syrup

  1. While the cake is baking, make the sweet cream syrup.
  2. Combine the sugar, cream, and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar.
  3. Remove from the heat and stir in the vanilla.  Set aside to cool.
  4. Use the syrup warm or let it stand covered, until it reaches room temperature.  Note: Sweet cream syrup will keep, in an airtight container in the refrigerator, for up to 1 week.  Reheat in a small saucepan over low heat before using.
  5. After removing the hot cake layers from the oven, pierce them, while still in their pans, at one-inch intervals with a skewer or a paring knife to create channels for the syrup to seep into the cakes.
  6. Pour or generously brush the syrup over the surface of the hot layers, dividing it between them as evenly as possible.
  7. Transfer the soaked layers (still in their pans) to a wire rack to cool completely (1 to 2 hours).  When they are cooled and no longer wet to touch, carefully turn them out of their pants and frost.

Butterscotch Frosting

  1. Make the frosting while the cake cools.
  2. Combine the butter, milk powder, salt, and two cups of the confectioners’ sugar in a large bowl, and beat with an electric mixer on low speed until incorporated, about 1 minute.
  3. Add the remaining confectioners’ sugar, and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes.
  4. Add the butterscotch flavor (or vanilla extract), and beat until frosting is very light and fluffy, about 2 minutes.  Note: the frosting will keep in an airtight container in the refrigerator for about 1 week.  Before using, bring it back to room temperature and stir vigorously or beat it again for best results.
  5. Frost the cooled cake layers.

Gingerbread Bundt Cake

It’s the middle of the holiday rush, so let’s keep this short and sweet. This gingerbread cake is 100% verified delicious.  It’s easy to make, super flavorful, and tender, and has a slightly crispy top due to the gingerbread glaze.   And you can make it look fancy by baking it in a bundt cake pan (my favorite bundt cake pan makes four mini cakes).  Go bake this!

Gingerbread Bundt Cake

Makes one 9-cup bundt cake or four mini bundt cakes
(from King Arthur Flour)

Ingredients

Cake

2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons (1/2 ounce) gingerbread spice; or 2 1/2 teaspoons ginger, 1 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup (12 tablespoons; 6 ounces) unsalted butter, at room temperature
1 1/2 cups (11 1/4 ounces) brown sugar, packed
2 large eggs
1/2 cup (6 ounces) molasses
1 cup (8 ounces) water

Glaze

1/3 cup (2 5/8 ounces) rum or water
1/2 teaspoon gingerbread spice; or 1/4 teaspoon ginger and 1/4 teaspoon cinnamon
3/4 cup (5 1/4 ounces) granulated sugar

Directions

  1. Preheat the oven to 350°F.
  2. Lightly grease a 10- to 12-cup bundt-style pan or a 9-cup quartet bundt cake pan.
  3. In a large bowl whisk together the flour, gingerbread spice, salt, baking soda, and baking powder. Set aside.
  4. In a separate bowl, beat together the butter and sugar until fluffy.
  5. Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.
  6. Stir in the molasses.
  7. Add the flour mixture in three additions alternately with the water, starting and ending with the flour. Mix just until smooth.
  8. Pour the batter into the prepared pan, smoothing the top.
  9. Bake the cake for 55 to 65 minutes if using a 10-12 cup Bundt pan, or 30 minutes if using a quartet Bundt pan, or until a cake tester inserted into the center comes out clean.
  10. While the cake is baking, make the glaze.  Whisk together the water, spice, and sugar, and cook over medium-low heat until the sugar melts and the mixture thickens a little. Set aside.
  11. Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.
  12. Brush the cake with the glaze, and allow it to cool completely before serving.

Delta Caramel Cake

Sigh… it’s been one of those baking days when nothing seems to turn out how I’d like it too.  I  took advantage of the extra hour from Daylight Savings by baking a super rich, delicious, chocolate stout cake, and the cake was out of the oven and cooling, all before 10am.  But disaster struck when I discovered that the cake was glued to my Bundt cake pan, and in my attempt to turned it out of the pan, it became a pile of crumbled chocolate cake rubble.  Unwilling to submit to cake failure, I turned to my second choice recipe to try, Delta Caramel Cake.  It’s basically a rich, tender yellow cake slathered with a thick caramel icing.  The cake was quick and easy to bake, but the caramel icing was another story.  I like to think of myself as a bit of a caramel making expert so I didn’t hesitate when I read in the recipe introduction that “it’s a labor of love to make”.  Sigh… I think it all started going downhill when I added the caramelized sugar to the evaporated milk mixture and everything got lumpy, no matter how much I stirred and coaxed it to meld together.  Still I forged ahead, unwilling to submit to two cake disasters in one day.  I picked out the especially big chunks of sugar from the icing and half heartedly frosted the cake.  I held my breath as I cut a small slice of cake to test it out (at this point, I wouldn’t have been surprised if this cake tasted terrible given the day’s baking mishaps), but to my relief and delight, this cake is so delicious that it has helped soothe my bruised baking ego.  I’m not posting the caramel icing recipe because I don’t trust it.  BUT this cake recipe makes one of the tastiest yellow cakes I’ve had, so it makes a great base for any of your favorite toppings, icings, frostings, etc.

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Delta Caramel Cake 

Makes one 2-layer 9-inch round cake, serves 12
(from Anne Byrn’s American Cake)

Ingredients

Shortening/butter and flour, or non stick baking spray for prepping the cake pans
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup whole milk, warmed

Directions

  1. Place a rack in the center of the oven, and preheat the oven to 350°F.
  2. Lightly grease and flour the bottom of two 9-inch round or square pans.  I like using a non stick baking spray with flour.
  3. In a large bowl, beat the butter and sugar on medium speed until the mixtures is combined and lightens in color, about 2 minutes.
  4. Add the eggs, one at a time, beating well after each addition, and scraping down the bowl as needed.
  5. Mix in the vanilla extract, and set aside.
  6. In a medium size bowl, stir together the flour, baking powder, and salt.
  7. Alternately add the flour mixture and the milk to the batter, beginning and ending with the flour mixture.  Blend on low speed until just incorporated, about 1 minute more.
  8. Divide the batter between the two prepared pans.  Smooth out the top of the batter with a spatula.
  9. Bake the cake until it’s golden brown and the top springs back when lightly pressed with a finger, about 25-30 minutes.
  10. Remove the pans from the oven and place on a wire rack to cool for 10 minutes.  Run a knife around the edges of the pans, and turn out the cakes.  Then flip the cakes one more time so they can cool right side up.
  11. Since I’m not recommending the caramel icing recipe that I used, feel free to frost the cake however you want when the layers have cooled.