Chocolate Cream Cupcakes
Cupcake
3/4 cup sugar
1/2 cup sour cream,
1/2 cup vegetable oil,
2 large eggs
1 teaspoon vanilla
1 cup (5 ounces) all-purpose flour,
1/2 teaspoon baking soda
1/4 teapoon salt
1/2 cup boiling water
1/3 cup cocoa powder (I used dutch-processed),
1/3 cup semi-sweet chocolate chips (I used Ghirardelli
1 tablespoon instant espresso powder
Cream filling
3 tablespoons water
3/4 teaspoon unflavored gelatin
4 tablespoons softened, unsalted butter (cut into small pieces)
1 teaspoon vanilla
pinch of salt
1 1/4 cups marshmallow creme
Ganache
1/2 cup semi-sweet chocolate chips
3 tablespoons unsalted butter
1. Heat the oven to 325-degrees and put cucpcake liners in a standard muffin tin (or you can grease and flour the tin). Combine 1 cup (5 ounces) all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teapoon salt in a bowl. In a large bowl, whisk together 1/2 cup boiling water, 1/3 cup cocoa powder (I used dutch-processed), 1/3 cup semi-sweet chocolate chips (I used Ghirardelli), and 1 tablespoon instant espresso powder until smooth. Add 3/4 cup sugar, 1/2 cup sour cream, 1/2 cup vegetable oil, 2 large eggs and 1 teaspoon vanilla and mix until combined. Whisk in the flour mixture until incorporated. Divide the batter evenly among 12 muffin cups and bake 18 to 22 minutes (check doneness with toothpick). Cool them in the tin for 10 minutes and on a wire rack until completely cooled.
2. For the cream filling, combine 3 tablespoons water and 3/4 teaspoon unflavored gelatin in a large bowl and let sit for 5 minutes to let the gelatin soften. Microwave until the mixture bubbles around the edges and the gelatin is dissolved, about 30 seconds. Stir in 4 tablespoons softened, unsalted butter (cut into small pieces), 1 teaspoon vanilla and a pinch of salt until combined and the butter is melted. Let it cool for 5 minutes, then whisk in 1 1/4 cups marshmallow creme until smooth (be gentle and patient, the creme will eventually loosen up and smooth out). Refrigerate the mixture until set, about 30 minutes. Place about 1/3 cup of the filling into a pastry bag with a small, round tip to use for piping the swirls on top of the cupcakes.
3. When you are ready to assemble the cupcakes, microwave 1/2 cup semi-sweet chocolate chips with 3 tablespoons unsalted butter until you can stir it smooth. Cool the glaze to room temperature, about 10 minutes. Cut a cone out of the top of each cupcake with a sharp knife (this is easier if the cupcakes have been partially frozen for about 30 minutes first) and then cut off all but the top 1/4-inch of the cone (this will be placed back over the filling). Fill each indentation with 1 tablespoon of the filling and replace tops. Spread 2 teaspoons of cooled glaze over the tops and let set for 10 minutes. Use the reserved filling in the pastry bag to pipe curlicues across the tops.
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Wednesday, August 24, 2011
Thursday, May 5, 2011
Chocolate Biscuit Cake
Chocolate Biscuit Cake/Royal Wedding Cake
Prep: 25 minutes
Chill: 3 hours
Servings: 8
Note: This recipe from Darren McGrady's "Eating Royally" cookbook calls for McVitie's Rich Tea Biscuits. "Biscuits" is Brit-speak for "cookies." The biscuits may be purchased at specialty food shops, some supermarkets and ordered through Amazon.com. McVitie's digestive biscuits could be substituted.
If you don't have a 6-inch cake ring or springform pan, substitute with an 8-inch version; however, you should double the recipe to get enough height from the cake.
Ingredients:
8 ounces tea biscuits or cookies
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
12 ounces dark chocolate
1 egg, beaten
Ounce white chocolate
1. Lightly grease a small (6-inch) cake ring or springform pan with butter. Place on a parchment-lined tray. Break each of the biscuits into almond-size pieces; set aside. Cream the butter and sugar in a bowl until a light lemon color.
2. Melt 4 ounces of the dark chocolate in a double boiler. Off the heat, add the butter and sugar mixture, stirring constantly. Add the egg; continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
3. Spoon the mixture into the prepared cake ring. Try to fill all the gaps on the bottom of the ring, because this will be the top when it is unmolded. Refrigerate, at least 3 hours.
4. Remove the cake from the refrigerator; let it stand while you melt the remaining 8 ounces of dark chocolate in a double boiler. Slide the ring off the cake; turn the cake upside-down onto a cooling rack. Pour the melted chocolate over the cake, smoothing the top and sides using a butter knife or offset spatula. Allow the icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, transfer the cake to a cake dish. Melt the white chocolate; drizzle on top of the cake in a decorative pattern.
Nutrition information:
Per serving: 491 calories, 46% of calories from fat, 25 g fat, 14 g saturated fat, 48 mg cholesterol, 61 g carbohydrates, 5 g protein, 124 mg sodium, 3 g fiber.
CHOCOLATE BISCUIT CAKE
The royal family prefers McVitie's brand Rich Tea Biscuits for their chocolate biscuit cakes, but any firm butter cookie can be used in this intensely rich and chocolatey no-bake treat. Cover and refrigerate any leftovers; the cake gets better with time.
Start to finish: 3 1/2 hours (30 minutes active)
Servings: 12
For the cake:
190 g (7-ounce) package butter tea biscuits (sold in the cookie aisle)
250 ml (1 cup) heavy cream
30 ml (2 tbsp) honey
60 ml (4 tbsp or 1/2 stick) butter
625 ml (16 ounces or about 2 1/2 cups) bittersweet chocolate bits
5 ml (1 tsp) vanilla extract
For the glaze:
30 ml (2 tbsp) butter
60 ml (1/4 cup) heavy cream
165 g (6 ounces or about 1 cup) bittersweet chocolate
Coat an 18- or 20-cm (7- or 8-inch) round springform pan with cooking spray.
To make the cake, with your hands break up the biscuits into 5 mm to 1 cm (1/4- to 1/2-inch) pieces; you want chunks, not crumbs.
In a medium microwave-safe bowl, combine the cream, honey and butter. Microwave on high for 1 1/2 minutes, or until bubbling. Add the chocolate and stir until melted and the mixture is smooth. Stir in the vanilla, then the crumbled biscuits. Spoon the mixture into the prepared pan, using the back of the spoon to smooth the top. Gently tap the pan on the counter to eliminate any air pockets.
Refrigerate for 3 hours or until thoroughly chilled.
Once the cake is chilled, prepare the glaze. In a small saucepan over medium heat, combine the butter and cream. When the mixture reaches a boil, remove it from the heat and add the chocolate, stirring until completely melted and smooth.
Carefully remove the sides from the springform pan (you may need to slide a paring knife around the inside upper edge to ensure the sides come away cleanly from the cake). Invert the cake onto a wire rack, then remove the bottom of the pan from the cake. Set the rack over parchment paper to catch drips.
Pour the glaze evenly over the cake, allowing it to drip down and completely cover the top and sides. Allow to firm up, then transfer to a serving plate. Refrigerate leftovers.
(Recipe by Alison Ladman)
Prep: 25 minutes
Chill: 3 hours
Servings: 8
Note: This recipe from Darren McGrady's "Eating Royally" cookbook calls for McVitie's Rich Tea Biscuits. "Biscuits" is Brit-speak for "cookies." The biscuits may be purchased at specialty food shops, some supermarkets and ordered through Amazon.com. McVitie's digestive biscuits could be substituted.
If you don't have a 6-inch cake ring or springform pan, substitute with an 8-inch version; however, you should double the recipe to get enough height from the cake.
Ingredients:
8 ounces tea biscuits or cookies
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
12 ounces dark chocolate
1 egg, beaten
Ounce white chocolate
1. Lightly grease a small (6-inch) cake ring or springform pan with butter. Place on a parchment-lined tray. Break each of the biscuits into almond-size pieces; set aside. Cream the butter and sugar in a bowl until a light lemon color.
2. Melt 4 ounces of the dark chocolate in a double boiler. Off the heat, add the butter and sugar mixture, stirring constantly. Add the egg; continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
3. Spoon the mixture into the prepared cake ring. Try to fill all the gaps on the bottom of the ring, because this will be the top when it is unmolded. Refrigerate, at least 3 hours.
4. Remove the cake from the refrigerator; let it stand while you melt the remaining 8 ounces of dark chocolate in a double boiler. Slide the ring off the cake; turn the cake upside-down onto a cooling rack. Pour the melted chocolate over the cake, smoothing the top and sides using a butter knife or offset spatula. Allow the icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, transfer the cake to a cake dish. Melt the white chocolate; drizzle on top of the cake in a decorative pattern.
Nutrition information:
Per serving: 491 calories, 46% of calories from fat, 25 g fat, 14 g saturated fat, 48 mg cholesterol, 61 g carbohydrates, 5 g protein, 124 mg sodium, 3 g fiber.
CHOCOLATE BISCUIT CAKE
The royal family prefers McVitie's brand Rich Tea Biscuits for their chocolate biscuit cakes, but any firm butter cookie can be used in this intensely rich and chocolatey no-bake treat. Cover and refrigerate any leftovers; the cake gets better with time.
Start to finish: 3 1/2 hours (30 minutes active)
Servings: 12
For the cake:
190 g (7-ounce) package butter tea biscuits (sold in the cookie aisle)
250 ml (1 cup) heavy cream
30 ml (2 tbsp) honey
60 ml (4 tbsp or 1/2 stick) butter
625 ml (16 ounces or about 2 1/2 cups) bittersweet chocolate bits
5 ml (1 tsp) vanilla extract
For the glaze:
30 ml (2 tbsp) butter
60 ml (1/4 cup) heavy cream
165 g (6 ounces or about 1 cup) bittersweet chocolate
Coat an 18- or 20-cm (7- or 8-inch) round springform pan with cooking spray.
To make the cake, with your hands break up the biscuits into 5 mm to 1 cm (1/4- to 1/2-inch) pieces; you want chunks, not crumbs.
In a medium microwave-safe bowl, combine the cream, honey and butter. Microwave on high for 1 1/2 minutes, or until bubbling. Add the chocolate and stir until melted and the mixture is smooth. Stir in the vanilla, then the crumbled biscuits. Spoon the mixture into the prepared pan, using the back of the spoon to smooth the top. Gently tap the pan on the counter to eliminate any air pockets.
Refrigerate for 3 hours or until thoroughly chilled.
Once the cake is chilled, prepare the glaze. In a small saucepan over medium heat, combine the butter and cream. When the mixture reaches a boil, remove it from the heat and add the chocolate, stirring until completely melted and smooth.
Carefully remove the sides from the springform pan (you may need to slide a paring knife around the inside upper edge to ensure the sides come away cleanly from the cake). Invert the cake onto a wire rack, then remove the bottom of the pan from the cake. Set the rack over parchment paper to catch drips.
Pour the glaze evenly over the cake, allowing it to drip down and completely cover the top and sides. Allow to firm up, then transfer to a serving plate. Refrigerate leftovers.
(Recipe by Alison Ladman)
Wednesday, May 4, 2011
Vanilla Bean Cake
Vanilla Bean Cake
from Sky High Cakes
printer friendly recipe
3 cups cake flour
2 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 whole vanilla bean, split in half lengthwise
2 sticks, plus 2 tablespoons unsalted butter at room temperature
1 1/3 cups milk
5 egg whites
1 tablespoon vanilla extract
Heat the oven to 350. Butter the bottoms of three 8-inch round cake pans. Line each with a round of parchment paper, and butter the paper.
Place the flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend well.
With the tip of a small knife, scrape the tiny seeds from inside the vanilla bean into the bowl. Discard the outer pod or reserve for another use.
Add the butter and 1 cup of the milk. Mix to blend. Raise the mixer speed to medium and beat until the better is light and fluffy, about 2 minutes.
In a mixing bowl whisk the egg white with the vanilla extract and the remaining 1/3 cup milk. Add this to the batter in 2 to 3 additions, scraping down the bowl well and mixing just enough to incorporate the ingredients. Divide between the 3 pans.
Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cook in the pans for 10 minutes. Then invert onto wire racks, remove the paper and cook completely.
Whipped Ganache Filling
adapted from the Martha Stewart Show
printer friendly recipe
2 cups heavy cream
1 pound best-quality semisweet chocolate, finely chopped
1/4 cup light corn syrup
1/8 teaspoon salt
1/2 teaspoon vanilla extract
In a small saucepan over medium-high heat, bring cream to a full boil. Turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. Add corn syrup, vanilla and salt. Stir until combined
from Sky High Cakes
printer friendly recipe
3 cups cake flour
2 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 whole vanilla bean, split in half lengthwise
2 sticks, plus 2 tablespoons unsalted butter at room temperature
1 1/3 cups milk
5 egg whites
1 tablespoon vanilla extract
Heat the oven to 350. Butter the bottoms of three 8-inch round cake pans. Line each with a round of parchment paper, and butter the paper.
Place the flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend well.
With the tip of a small knife, scrape the tiny seeds from inside the vanilla bean into the bowl. Discard the outer pod or reserve for another use.
Add the butter and 1 cup of the milk. Mix to blend. Raise the mixer speed to medium and beat until the better is light and fluffy, about 2 minutes.
In a mixing bowl whisk the egg white with the vanilla extract and the remaining 1/3 cup milk. Add this to the batter in 2 to 3 additions, scraping down the bowl well and mixing just enough to incorporate the ingredients. Divide between the 3 pans.
Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cook in the pans for 10 minutes. Then invert onto wire racks, remove the paper and cook completely.
Whipped Ganache Filling
adapted from the Martha Stewart Show
printer friendly recipe
2 cups heavy cream
1 pound best-quality semisweet chocolate, finely chopped
1/4 cup light corn syrup
1/8 teaspoon salt
1/2 teaspoon vanilla extract
In a small saucepan over medium-high heat, bring cream to a full boil. Turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. Add corn syrup, vanilla and salt. Stir until combined
German Chocolate Cake
Chocolate Cake with Coconut-Pecan Filling
Published January 1, 2005.
Serves 12 to 18
Why this recipe works:We wanted a streamlined German chocolate cake recipe that would be less sweet and more chocolaty than the original. After testing, we discovered that the texture of the cake actually improved when we used whole eggs instead of laboriously separating the eggs, beating the whites, and folding them into the batter. We enhanced the chocolate flavor with a combination of cocoa powder and high-quality semisweet or bittersweet chocolate. Finally, we adjusted the level and proportions of the sugar (both brown and white) and butter in the cake and filling, and toasted the pecans, for a German chocolate cake that was easier to make and had better texture and flavor than the original. (less)
We wanted a streamlined German chocolate cake recipe that would be less sweet and more chocolaty than the original. After testing, we discovered that the texture of the cake actually improved when we used whole eggs instead of laboriously sepa...(more)
Serves 12 to 16
When you assemble the cake, the filling should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the filling, then use the refrigeration time to prepare, bake, and cool the cakes. The toasted pecans are stirred into the filling just before assembly to keep them from becoming soft and soggy.
Ingredients
Filling
4 egg yolks 1can evaporated milk (12 ounces)
1cup granulated sugar (7 ounces)
1/4cup packed light brown sugar (1 3/4 ounces)
6tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8teaspoon table salt 2teaspoons vanilla extract 2 1/3cups sweetened shredded coconut (7 ounces)
1 1/2cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes
Cake
4ounces semisweet or bittersweet chocolate , chopped fine
1/4cup Dutch-processed cocoa , sifted
1/2cup boiling water 2cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
3/4teaspoon baking soda 12tablespoons unsalted butter (1 1/2 sticks), softened
1cup granulated sugar (7 ounces)
2/3cup packed light brown sugar (about 4 3/4 ounces)
3/4teaspoon table salt 4 large eggs , room temperature
1teaspoon vanilla extract 3/4cup sour cream , room temperature
Instructions
1. FOR THE FILLING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)
2. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.
3. Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment or waxed paper rounds. Spray paper rounds, dust pans with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.
4. In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl, to ensure that batter is homogenous (batter will be thick). Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces.
5. Bake cakes until toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 10 minutes, then invert cakes onto greased wire rack; peel off and discard paper rounds. Cool cakes to room temperature before filling, about 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.)
6. TO ASSEMBLE: Stir toasted pecans into chilled filling. Set one cake on serving platter or cardboard round cut slightly smaller than cake, and second cake on work surface (or leave on wire rack). With serrated knife held so that blade is parallel with work surface, use sawing motion to cut each cake into two even layers. Starting with first cake, carefully lift off top layer and set aside. Using icing spatula, distribute about 1 cup filling evenly on cake, spreading filling to very edge of cake and leveling surface. Carefully place upper cake layer on top of filling; repeat using remaining filling and cake layers. If necessary, dust crumbs off platter; serve or refrigerate cake, covered loosely with foil, up to 4 hours (if refrigerated longer than 2 hours, let cake stand at room temperature 15 to 20 minutes before serving).
Published January 1, 2005.
Serves 12 to 18
Why this recipe works:We wanted a streamlined German chocolate cake recipe that would be less sweet and more chocolaty than the original. After testing, we discovered that the texture of the cake actually improved when we used whole eggs instead of laboriously separating the eggs, beating the whites, and folding them into the batter. We enhanced the chocolate flavor with a combination of cocoa powder and high-quality semisweet or bittersweet chocolate. Finally, we adjusted the level and proportions of the sugar (both brown and white) and butter in the cake and filling, and toasted the pecans, for a German chocolate cake that was easier to make and had better texture and flavor than the original. (less)
We wanted a streamlined German chocolate cake recipe that would be less sweet and more chocolaty than the original. After testing, we discovered that the texture of the cake actually improved when we used whole eggs instead of laboriously sepa...(more)
Serves 12 to 16
When you assemble the cake, the filling should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the filling, then use the refrigeration time to prepare, bake, and cool the cakes. The toasted pecans are stirred into the filling just before assembly to keep them from becoming soft and soggy.
Ingredients
Filling
4 egg yolks 1can evaporated milk (12 ounces)
1cup granulated sugar (7 ounces)
1/4cup packed light brown sugar (1 3/4 ounces)
6tablespoons unsalted butter (3/4 stick), cut into 6 pieces
1/8teaspoon table salt 2teaspoons vanilla extract 2 1/3cups sweetened shredded coconut (7 ounces)
1 1/2cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes
Cake
4ounces semisweet or bittersweet chocolate , chopped fine
1/4cup Dutch-processed cocoa , sifted
1/2cup boiling water 2cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
3/4teaspoon baking soda 12tablespoons unsalted butter (1 1/2 sticks), softened
1cup granulated sugar (7 ounces)
2/3cup packed light brown sugar (about 4 3/4 ounces)
3/4teaspoon table salt 4 large eggs , room temperature
1teaspoon vanilla extract 3/4cup sour cream , room temperature
Instructions
1. FOR THE FILLING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)
2. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.
3. Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment or waxed paper rounds. Spray paper rounds, dust pans with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.
4. In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl, to ensure that batter is homogenous (batter will be thick). Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces.
5. Bake cakes until toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 10 minutes, then invert cakes onto greased wire rack; peel off and discard paper rounds. Cool cakes to room temperature before filling, about 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.)
6. TO ASSEMBLE: Stir toasted pecans into chilled filling. Set one cake on serving platter or cardboard round cut slightly smaller than cake, and second cake on work surface (or leave on wire rack). With serrated knife held so that blade is parallel with work surface, use sawing motion to cut each cake into two even layers. Starting with first cake, carefully lift off top layer and set aside. Using icing spatula, distribute about 1 cup filling evenly on cake, spreading filling to very edge of cake and leveling surface. Carefully place upper cake layer on top of filling; repeat using remaining filling and cake layers. If necessary, dust crumbs off platter; serve or refrigerate cake, covered loosely with foil, up to 4 hours (if refrigerated longer than 2 hours, let cake stand at room temperature 15 to 20 minutes before serving).
Old Fashioned Chocolate Layer Cake
Serves 10 to 12
Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting—chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.
Ingredients
Cake
12tablespoons unsalted butter (1 1/2 sticks), very soft, plus extra for greasing pans
1 3/4cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting pans
4ounces unsweetened chocolate , coarsely chopped
1/4cup Dutch-processed cocoa (3/4 ounce)
1/2cup hot water 1 3/4cups sugar (12 1/4 ounces)
1 1/2teaspoons baking soda 1teaspoon table salt 1cup buttermilk 2teaspoons vanilla extract 4 large eggs 2 large egg yolks Frosting
16ounces semisweet chocolate , finely chopped
8tablespoons unsalted butter (1 stick)
1/3cup sugar 2tablespoons corn syrup 2teaspoons vanilla extract 1/4teaspoon table salt 1 1/4cups heavy cream (cold)
Instructions
1. FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
2. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.
4. TO MAKE FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir to thoroughly combine.
5. Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber spatula until completely smooth.
6. TO FROST CAKE: Place one cake layer on serving platter or cardboard round. Spread 1 1/2 cups frosting evenly across top of cake with spatula. Place second cake layer on top, then spread remaining frosting evenly over top and sides of cake. Cut into slices and serve.
Technique
Secrets to Old-Fashioned Chocolate Layer Cake
Some of the steps in our chocolate cake recipe may seem unconventional, but we think the moist, chocolaty results are worth bucking tradition.
ALTERNATE DRY AND WET INGREDIENTS: Adding the dry and wet ingredients in small batches helps to develop a more consistent crumb.
TENDERIZE WITH BUTTER: Adding soft butter to the batter makes for a tender cake.
MAKE CHOCOLATE PUDDING: Mixing chocolate, cocoa, water, and sugar into a "pudding" in a double boiler boosts the chocolate flavor and adds moisture.
RIBBON EGGS AND SUGAR: Whipping eggs and sugar on high speed until they form "ribbons" (thin strands of batter) adds volume and fluffiness.
Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting—chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don't make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.
Ingredients
Cake
12tablespoons unsalted butter (1 1/2 sticks), very soft, plus extra for greasing pans
1 3/4cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting pans
4ounces unsweetened chocolate , coarsely chopped
1/4cup Dutch-processed cocoa (3/4 ounce)
1/2cup hot water 1 3/4cups sugar (12 1/4 ounces)
1 1/2teaspoons baking soda 1teaspoon table salt 1cup buttermilk 2teaspoons vanilla extract 4 large eggs 2 large egg yolks Frosting
16ounces semisweet chocolate , finely chopped
8tablespoons unsalted butter (1 stick)
1/3cup sugar 2tablespoons corn syrup 2teaspoons vanilla extract 1/4teaspoon table salt 1 1/4cups heavy cream (cold)
Instructions
1. FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
2. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.
4. TO MAKE FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir to thoroughly combine.
5. Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber spatula until completely smooth.
6. TO FROST CAKE: Place one cake layer on serving platter or cardboard round. Spread 1 1/2 cups frosting evenly across top of cake with spatula. Place second cake layer on top, then spread remaining frosting evenly over top and sides of cake. Cut into slices and serve.
Technique
Secrets to Old-Fashioned Chocolate Layer Cake
Some of the steps in our chocolate cake recipe may seem unconventional, but we think the moist, chocolaty results are worth bucking tradition.
ALTERNATE DRY AND WET INGREDIENTS: Adding the dry and wet ingredients in small batches helps to develop a more consistent crumb.
TENDERIZE WITH BUTTER: Adding soft butter to the batter makes for a tender cake.
MAKE CHOCOLATE PUDDING: Mixing chocolate, cocoa, water, and sugar into a "pudding" in a double boiler boosts the chocolate flavor and adds moisture.
RIBBON EGGS AND SUGAR: Whipping eggs and sugar on high speed until they form "ribbons" (thin strands of batter) adds volume and fluffiness.
Chocolate Peanut Butter Cake from Sky High cakes
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Monday, May 2, 2011
Sour Cream Coffee Cake
Another Barefoot Contessa winner.
Sour Cream Coffee Cake
Serves 8 to 10
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
nocoupons
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
nocoupons
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Directions
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
Sour Cream Coffee Cake
Serves 8 to 10
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
nocoupons
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
nocoupons
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Directions
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
Lemon Tea Cake
This is a Barefoot Contessa recipe and gets 5 stars.
Lemon Cake
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
nocoupons
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Lemon Cake
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
nocoupons
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Sour Cream Pound Cake
Sour Cream Pound Cake
3 scant cups sugar
2 sticks margarine
6 eggs
3 cups sifted flour
8 oz sour cream
1/2 teaspoon salt
1/4 teaspoon soda
1 teaspoon vanilla
Grease and flour 10' tube pan. Preheat oven to 350 degrees. Sift flour and soda 3 times. Add salt to egg whites and beat to soft peak. Cream butter and sugar. Add vanilla and a pinch of salt. Add one egg yolk at a time; beat well. Add flour and soda alternately with sour cream. Fold in egg whietes. Bake one hour at 350.
3 scant cups sugar
2 sticks margarine
6 eggs
3 cups sifted flour
8 oz sour cream
1/2 teaspoon salt
1/4 teaspoon soda
1 teaspoon vanilla
Grease and flour 10' tube pan. Preheat oven to 350 degrees. Sift flour and soda 3 times. Add salt to egg whites and beat to soft peak. Cream butter and sugar. Add vanilla and a pinch of salt. Add one egg yolk at a time; beat well. Add flour and soda alternately with sour cream. Fold in egg whietes. Bake one hour at 350.
Apple Cake
I can't say enough good things about this apple cake. We hosted a playgroup potluck and Tiffany contributed this and this is how Fall should taste.
Cake
1 ¼ cups canola oil
2 cups sugar
3 eggs
3 cups flour
1 t. baking soda
1 t. salt
1 t. cinnamon
2 t. vanilla
3 cups chopped, peeled apples
1 cup chopped pecans (optional)
Mix the first three ingredients together well. Add the remaining ingredients and mix until well blended. Pour mixture in a well-greased Bundt pan. Start the cake in a cold oven that has been turned to 350 and bake for 45-60 minutes. The bake time will be dependent on the heat of your oven, of course, but also on the moisture content of the apples you use. Let the cake stand for at least 5 minutes before removing it from the pan.
Icing
1 stick butter
1 cup brown sugar
½ can sweetened condensed milk
Boil all the ingredients together and serve over the warm cake
Cake
1 ¼ cups canola oil
2 cups sugar
3 eggs
3 cups flour
1 t. baking soda
1 t. salt
1 t. cinnamon
2 t. vanilla
3 cups chopped, peeled apples
1 cup chopped pecans (optional)
Mix the first three ingredients together well. Add the remaining ingredients and mix until well blended. Pour mixture in a well-greased Bundt pan. Start the cake in a cold oven that has been turned to 350 and bake for 45-60 minutes. The bake time will be dependent on the heat of your oven, of course, but also on the moisture content of the apples you use. Let the cake stand for at least 5 minutes before removing it from the pan.
Icing
1 stick butter
1 cup brown sugar
½ can sweetened condensed milk
Boil all the ingredients together and serve over the warm cake
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