Showing posts with label cake. Show all posts
Red Velvet Cake without the “Red”
Adapted from: James Beard’s American Cookery
Ingredients:
½ cup butter
1 ½ cups sugar
2 eggs
1 tsp cinnamon
1 tsp vanilla
3 tablespoons cocoa
2 tablespoons water
2 ½ cups sifted cake flour
1 ½ tsps baking powder
1 cup buttermilk or sour milk
(or stir 1 tablespoon vinegar into sweet milk and let stand 10 minutes)
1 tsp baking soda
1 tablespoon vinegar
Preheat Oven 350 degrees:
Cream the butter, and cream in the sugar until very light. Beat in the eggs, one at a time, then the cinnamon and vanilla. Mix the cocoa and water and add to the creamed mixture. Sift the flour with the baking powder and add alternately with the milk. Blend, well. If using an electric mixer, turn to lowest speed when adding flour and buttermilk. Dissolve the soda in the vinegar and fold into the cake batter very carefully. Turn into two 9 inch greased and floured cake pans. Do not over flour the pans heavily.
Bake 35-30 minutes or until the cake springs back when pressed lightly in the center.
Let cool in pans on a rack for several minutes. Then loosen and turn out onto the rack to cool.
I filled the center with strawberry preserves and topped the cake with powdered sugar.
With Love,
Catherine
xo
New York-Style Crumb Cake
Hello Living the Gourmet readers!!! I am so pleased to be back this week and sharing with you a recipe for New York-Style crumb cake.
There are many recipes I’ve been excited to try in the Best of the Best Cookbook Recipes by Food & Wine, and this cake was at the top of my list!
New York-Style crumb cake is not to be confused with coffee cake warns Matt Lewis & Renato Poliafito, the authors of this recipe. There are three 'New York Crumb Commandments' to making this cake. Their crumb cake has a buttery crumb topping that is in obscenely large proportion to the cake. Secondly, there are no nuts- crushed or whole. And lastly, no swirls.
The cake is moist, and I guarantee you’ll be licking your plate clean as to make sure not a single crumb is left behind. Try it & Love it.
xx,
Tammy & Catherine
New York-Style Crumb Cake
(From Best of the Best Cookbook Recipes by Food & Wine)
For the crumb topping you will need:
1 cup firmly packed dark brown sugar
½ cup granulated sugar
2 dashes of cinnamon
1 cup unsalted butter, melted and warm
1 cup unsalted butter, melted and warm
2½ cups AP flour
For the cake you will need:
2½ cups AP flour
¾ teaspoon baking powder
1 teaspoon baking soda
12 tablespoons unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs
1¼ cup sour cream
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. Butter the sides and bottom of a glass 9-by-13-inch pan. You can use a metal pan, but the edges of the cake may turn crispy (although that is not traditional, it is not an altogether bad thing).
MAKE THE CRUMB TOPPING In a medium bowl, stir together both sugars and cinnamon. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed and set the mixture aside.
MAKE THE CAKE Sift the flour, baking powder, and baking soda together in a medium bowl. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter until it is completely smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat the mixture until it starts to look fluffy.
Add the eggs, one at a time, and beat until incorporated. Scrape down the sides of the bowl and mix again for 30 seconds. Add the sour cream and vanilla and finally add the dry ingredients in three parts, beating until well incorporated.
ASSEMBLE THE CAKE Pour the batter into the prepared pan. Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat to use all the topping. Remember, the topping layer will look outrageously thick.
Bake the cake for 45 minutes, or until the cake tester comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for about 30 minutes before serving.
*NOTE- The cake will last for 3 days, tightly covered, at room temperature.
(Don't forget to vote for my 'Gourmet Chicken' recipe #24 on Recipe Lion!!! Voting closes January 26!!! Thank you!!!)
(Don't forget to vote for my 'Gourmet Chicken' recipe #24 on Recipe Lion!!! Voting closes January 26!!! Thank you!!!)
Moist & Delicious Raisin Muffins with Sticky Toffee Sauce!!!
Moist & Delicious Raisin Muffins with Sticky Toffee Sauce!!!
Adapted from: King Arthur Flour
Ingredients:
Cake:
1 cup raisins
¼ cup soft butter – 2 ounces
¼ cup brown sugar
½ tsp baking powder
1 large egg
2 tablespoons dark molasses
1 tsp. vanilla extract
1 cup all-purpose flour
¼ tsp baking soda
Sauce:
½ cup brown sugar
6 tablespoons brown sugar
¾ tsp. cornstarch
¾ cup milk
Preheat Oven 350 degrees:
Butter cup-cake tins:
Bring the raisins to a quick simmer and drain.
Beat ¼ cup butter, brown sugar and baking powder until fluffy. Beat in the egg, then the molasses and vanilla. Beat in the flour.
Puree the raisins in a food processor. Add the baking soda, and stir into the batter. Pour into the prepared cup-cake tins.
Bake 18-22 minutes or until the toothpick test comes out clean. Cool before removing from tins.
Sauce: Cook the sugar and butter over medium-low heat. Carefully mix in the milk. Cook mixture whisking gently. Add the cornstarch and gently bring to a simmer to thicken. Turn off heat, cover and let stand to cool down.
Drizzle over the cooled muffins.
These are absolutely delicious for dessert or a treat for breakfast!
With Love,
Catherine
xo
Dark Chocolate Heart Cake!!!
Ingredients for Dark Chocolate Heart Cake:
(Adapted from Kitchens are Monkey Business)
1 cup sifted flour
1/3 cup cocoa powder
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1 1/2 sticks unsalted butter, room temperature
1 cup sugar
1/3 cup dark brown sugar, packed
1 TB vanilla extract
3 large eggs
1/2 cup buttermilk
1 1/2 cup dark chocolate chips,
specifically, Ghirardelli 60% Cacao Bittersweet
Heat oven to 350 degrees.
Butter a 9-inch diameter cake pan.
Line bottom with parchment paper.
Butter and cocoa parchment and pan.
Whisk first 5 ingredients.
Beat butter in a large bowl until light and fluffy.
Gradually beat in sugars, then vanilla.
Add in eggs, one at a time,
beating well after each addition.
Beat in dry ingredients alternatively
with buttermilk in 2 additions each.
Fold in chocolate chips.
Pour batter in prepared pan
and bake 45-50 minutes,
or until a tester comes out clean.
For the process:
When I'm baking a chocolate cake, instead of buttering and flouring the pans,
I butter and cocoa my pans. Mix the sifted flour, cocoa powder, salt, baking powder, and baking soda. Softened butter into the mixer. Beat butter until light and fluffy, then gradually add in sugar, brown sugar, vanilla and eggs.
Alternatively, add in dry ingredients and buttermilk, in two additions each beating well after each addition. Fold in dark chocolate chips. Pour into buttered and cocoa'd pan and bake at 350 degrees for about 45-50 minutes. Let cool. Invert on rack and peel off parchment.
Let cool completely before slicing horizontally in half and spreading on the dark chocolate filling.
For Chocolate Ganache:
1 cup semisweet
chocolate
2 tablespoons light cream
¼ cup milk
In a double boiler, melt chocolate with cream and milk until thick smooth. Drizzle over cake and let cool.
~I was thrilled to come home the other day to this beautiful surprise made by my daughter, Tammy! Thank you, Bella!
This is a recipe I have been admiring for quite some time made by Rosie of Kitchens Are Monkey Business. It is one of the most delicious chocolate cakes I have ever indulged in! Please visit Rosie's wonderful site!
With Love,
Catherine
xo
Red Velvet Cake
Red Velvet Cake
Adapted from James Beard’s American Cookery
For red velvet cake you will need:
½ cup unsalted butter
1½ cups sugar
2 eggs
½ teaspoon ground cinnamon
1 teaspoon vanilla
3 tablespoons cocoa
1 teaspoon red coloring
2 tablespoons water
2½ cups sifted cake flour
1½ tsp. baking powder
1 cup buttermilk (or 1 tablespoon vinegar combined with 1 cup sweet milk)
1 teaspoon baking soda
1 tablespoon vinegar
For cream cheese frosting you will need:
1 8oz. package of cream cheese
1 cup confectioner’s sugar
1 teaspoon vanilla extract
Cream the butter, and cream in the sugar until very light. Beat in the eggs, one at a time, then the cinnamon and vanilla. Mix the cocoa, red coloring, and water, and add to the creamed mixture.
Sift the flour with the baking powder and add alternately with the milk. Blend well. If using an electric mixer, turn to lowest speed when adding flour and buttermilk.
Dissolve the baking soda in the vinegar and fold into the cake batter very carefully. Turn into two prepared cake pans.
Place in a preheated oven at 350 degrees F. Bake for about 25-30 minutes or until the cake springs back when pressed lightly in the center. Let cakes cool on a rack for several minutes. In the meantime, combine all ingredients for cream cheese frosting, and frost cakes.
Serve & Enjoy!
With much love,
Catherine & Tammy♥
Banana Bundt Cake!!
Ingredients:
2 ½ cups flour – sifted
4 ripe bananas
4 egg yolks
½ cup milk
1 tablespoon vanilla
1 ½ tsp. baking powder
1 cup sugar
½ cup butter
Topping:
Chocolate chips
Instant coffee
Brown sugar
Preheat Oven 350 degrees:
Cream the butter, sugar and bananas in a mixer until smooth and creamy.
Add the eggs, milk and vanilla and continue to cream.
Add the flour and baking powder and mix until smooth and creamy.
Place in a buttered bundt pan.
Top the cake with chocolate chips, brown sugar and instant coffee.
Bake about 30-35 minutes or until toothpick comes out clean.
This is a delicious cake and a great way to make use of those ripe bananas!!
With Love,
Catherine
xo
1-2-3-4 Cake!!
Inspired by ~ James Beard’s ~ American CookeryIngredients:½ cup butter1 cup sugar2 eggs1½ cup sifted flour2 tsps baking powder½ cup milk1 tsp vanillaYour favorite jamBrown sugarPreheat Oven 350 degrees:Cream the butter and cream in the sugar until fluffy. Separate the eggs, blend the beaten yolks into the butter mixture. Beat the egg whites and add to the butter mixture. Combine the milk with the vanilla and add to the butter mixture. Sift the flour with the baking powder and add to the butter mixture on low. Mix the batter until smooth and creamy.Butter a bunt pan. Spoon brown sugar around the bottom, spoon your favorite jam over the brown sugar and finally spoon more brown sugar over the jam.Spread the batter evenly over the jam and brown sugar mixture.Bake about 35 minutes or until the toothpick test comes out clean.~This is a twist on a very traditional cake recipe and dedicated to the ~ Bake for 9/11. With Love,Catherine xo
