marvelous marble cake

Terrible photo I’m aware.  But don’t let it deter you.  This cake is tasty and although simple, has an elegance to it.  Dress it up with whipped cream and berries and you have an even prettier dessert.  This is also a good cake to nibble on throughout the day (as we all did!)

Enjoy –

marble pound cake (from xxx by Lauren Chattman):

3 ounces semisweet or bittersweet chocolate, finely chopped
4 large eggs, room temp, lightly beaten
2 teaspoons vanilla extract
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt (use half if using table salt)
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups sugar

Preaheat oven to 325 degrees.  Grease and flour a 9×5 loaf pan (other sizes fine too just adjust baking time).  Alternatively, grease the pan and line the bottom with parchment.

Place an inch of hot water in a saucepan and bring to a boil.  Then reduce to a simmer.  Place chocolate in a stainless bowl big enough to rest on top of the saucepan.  Please make sure the bowl does not tough the water.  (Or use a double boiler if you prefer.)  Don’t burn the chocolate, just melt it.  Once melted, remove from heat to cool.

Combine the eggs and vanilla and lightly beat.  In a small bowl, place the cake flour, baking powder, and salt.

With the paddle attachment of the mixer, bet the butter and sugar on medium high heat until lighter and fluffy.  5 m or so.  Scrape down sides and beat again to incorporate.

Turn speed to medium low and slowly pour the egg/vanilla mixture into the butter.  Scrape down the bowl and beat again.

On the lowest speed, add the flour mixture and mix until incorporated.

Scoop out half of the batter into another bowl and add the melted chocolate.  Stir until combined.

Scrape half of the yellow batter into the pan.  Then scrape half of the chocolate batter on top.  Repeat with other halves.

Run a knife through the batter to create marbling (if you like).

Bake until cake is golden and a toothpick comes out just clean.  Recipe says and hour and 15 m – but check before and after.  I recently learned that my oven temp is off – and many are, so follow your instincts and bake until your cake is done.  This will take practice but it is one of the most important factors in baking.

Let cake cool in pan for 10 m or so.  Then gently invert on rack to cool completely.

Yum.

 

almond torte

So moist, so flavorful.  This is so unexpectedly good!  I forget who was really delighted with this cake the other night.  But I do remember that person urging others to “try that cake!”  With a delicate crumb, a buttery feel, and deep almond flavor, this cake seems decadent and fancy.  In reality it is quite simple to make.  I was told by Alice (in the recipe!) that the flavor and texture are best if you make the cake at least one day in advance.  So like a good little lamb, I did just that.  The cake was spectacular on day 2, but equally delicious on day 3, 4 and 5.  I’m not exaggerating.  I’m really not.  I kept it in a cake dome and that seeIMG_5165med to really help.  Try this with freshly whipped cream and berries.  Or fresh apples  and pears.  Or drizzle with chocolate sauce and serve with ice cream.  Or simply serve on it’s own with some really good coffee.  The possibilities are endless.  Enjoy-

Alice gives us weighted measurements to, so if you have a scale, use it.  Much more precise.

almond torte (from Alice Medrich’s Sinfully Easy Delicious Desserts):

3/4 cup plus 2 tablespoons blanched or unblanched almonds (or 4.375 ounces)
1 cup plus 2 tablespoons of sugar (or 7.875 ounces)
1/4 teaspoon kosher salt
1/2 teaspoon pure almond extract
1 stick (8 tablespoons, or 4 oz) butter – cut into chunks and slightly softened
1 tablespoon kirsch (optional)
3 large eggs
1/3 cup flour (or 1.5 ounces)
1/4 teaspoon baking powder

Preheat the oven to 350 degrees and place rack in the lower third of the oven.  Butter the sides and bottom of an 8×2 round cake pan (I used 9 inch – and mine was flatter and took less time to cook…)  Line the bottom with parchment.  Butter that.

Place the almonds, sugar, salt and almond extract into a food processor and process until the nuts are pulverized.  Add the butter and kirsch (if using) and pulse until blended.

Add the eggs and process until thoroughly blended.  Add the flower, baking powder and salt and plus until just combined.

Scrape the batter into the prepared pan and place in the oven.  Cook until the cake is a lovely golden brown and a toothpick comes out just clean.  Let cool in the pan.

Run a sharp knife around the edges of the pan and invert onto a cake platter.  Peel off the parchment and turn right side up.  Serve with simple powdered sugar – or any of the ideas above…and I’m sure many more.

Enjoy-

Wrap this and it will last nicely for several days.  It also freezes well.

 

caramel apple cake

Make sure you check out a good photo of this cake on Mel’s Kitchen Cafe as this photo does not do it justice at all.

Different from other apple cakes, this one has a terrific cream cheese layer laced throughout as well as a yummy glaze on top.  I made it around Thanksgiving and I keep meaning to write about it as it was really quite good.  Eric asked what was in it, and I immediately got defensive (aggressively asking, why??) and he said that well, he just really liked it and was curious!  Jeez, I gotta calm down.  Anyway, it was good.  Really tasty and stayed moist and lip smacking good for several days.  I served it with a caramel sauce but it really isn’t necessary given the glaze.  If you want to make the sauce, just look at the link and directions are there.

Make this a day before you plan to serve it and don’t be put off by the long list of ingredients as it is really very simple to throw together.

caramel apple cake (from Mel’s Kitchen Cafe)

cake

3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt
3 medium apples (for about 3 cups chopped)
1 tablespoon lemon juice
3 tablespoons dark brown sugar
2 teaspoons vanilla, divided
1 1/4 cups canola oil
2 cups sugar
3 eggs

cream cheese filling

8 ounces cream cheese (not whipped) room temp
1/3 cup sugar
1/2 teaspoon vanilla extract
1 egg

glaze

2 tablespoons butter
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons heavy cream
1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees.  Generously grease a 9 or 10 inch bundt pan.  All over.

In a smallish bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt.

In another bowl, combine the chopped apples with the lemon juice.  Add the brown sugar and 1 teaspoon of the vanilla extract.

With hand held beaters or an electric mixer, beat together the oil, sugar and other teaspoon vanilla.  Follow with the eggs one at a time and mix well.  Add the dry ingredients and mix until just blended.

Strain the apples to remove any excess liquid and add to the batter mixing just to incorporate.  Do not over mix.

The batter will be thick – pour into the bundt pan and make the filling.

Mix together the cream cheese, sugar, vanilla and egg.  Mix well.  Place in a trench on top of the batter and try to scoop the batter around and on top of the cream cheese.  Then take a knife and swirl the cream cheese even more.

Bake for about an hour to an hour and 20 – really depends on the size of you pan and your oven.   You want a toothpick to come out with a few moist crumbs.

Make the glaze by mixing all the ingredients in a small saucepan.  Bring to a boil, then boil for about 60 seconds mixing constantly.  Remove from heat.

Once the cake is out of the oven, the recipe instructs you to pour the glaze on top of the cake (while still in the pan).  I struggled with this – and was worried that the cake would get stuck.  So I let the cake cool a bit, then inverted it and poured the glaze on top.  I suppose my cake isn’t as pretty because of it, but it didn’t fall apart.  See what you think and lmk if you have success.

Enjoy-

 

 

 

 

 

orange poppyseed pound cake

Yummy yum yum!  This was tasty.  Slightly dense, filled with poppy seeds – and covered in a delightful glaze – this was a winner.  Andy ate this up.  Said “I like this!”  And Sylvie kept taking slivers and announcing she was done each time.  I finally said, just take a piece and sit with it and be done!  (That’s what I try try to do.)

This is great for brunch – or for an afternoon snack.  I liked it because I don’t make enough goodies with oranges, so it was nice.  I hope the shelter liked it too!

orange poppyseed pound cake 

I went to write this up and I cannot find the recipe.

Ok, as soon as I find it you will get it asap!  So sorry but figured you will at least remember that I’m here.

 

chocolate chocolate tea cake (moist and good!)

Yum yum yum – everyone said this is good!  Especially me as I nibbled and nibbled.  So good in my ice cream the other night.  Really good!  This was an especially sweet success after many baking failures this month.  Sylvie said this was the best thing I’ve made in a long while.  (Which was of course good and bad to hear.)   This chocolate cake is light in texture yet very satisfying.  Moist.  Chocolate.  Delicate.  Those are the adjectives that come to mind.  The unmelted chocolate chunks and chips fell to the bottom a bit – creating a chewy chocolatey section on the bottom of the cake.  I LOVE that.  I do.  So does my family.  Enjoy this – I would double the recipe since it freezes so well.  (If you manage not to eat it all!)  This recipe is from my new book Huckleberry.  I really really adore this book.  It is filled with so many fresh takes and beautiful photos.  I’m excited to bake from it again and again.

The recipe includes weighted measurement so if you have a scale, use it.  Much more accurate!

Anyway, enjoy this one.  Perfect for fall.

chocolate tea cake (from Huckleberry by Zoe Nathan):

3/4 cup/100 grams pastry flour
6 tablespoons/45 grams all purpose flour
6 tablespoons/30 grams cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup/120 ml strong brewed coffee, cooled
1/2 cup/120 ml buttermilk
1 teaspoon vanilla extract
1 3/4 cups/300 grams coarsely chopped dark chocolate, 60-70 percent cacao
1/2 cup + 2 tablespoons/140 g unsalted butter, cubed at room temp
1 cup + 2 tablespoons/225 grams sugar
1/2 teaspoon, plus a dash, kosher salt
3 eggs, room temp
sugar for dusting/powdered sugar for presentation

Pull your eggs, butter, buttermilk to room temp.  Brew coffee.  Place 3/4 cup of the chopped chocolate (reserve a cup)  in a double boiler or in a bowl over barely simmering water to melt.

Preheat oven to 350 degrees.  You can use a 9×5 loaf pan, or divide this into smaller pans and shapes.  And if you double use two pans – or again, a mix of different sizes.  Just adjust baking time accordingly and check often for doneness.  Grease pans and I like to line the bottom with parchment to assure there is no chance of sticking.

Whisk together the pastry flour, flour, baking powder, baking soda and salt.

Combine cooled coffee, buttermilk, and vanilla extract.

Beat butter and sugar with paddle attachment on medium high until lighter and fluffy.  4-6 minutes.  Beat in the eggs, one at a time.

Scrape bowl down and beat again to combine.

Stop the mixer.  Add the dry ingredients and mix on low for a a few seconds.  Add the buttermilk mixture on low, and mix until just combined.

Remove from mixer and finish by folding in the melted chocolate and the chopped chocolate.

Pour into prepped pans.  Do not overstuff pans – (if you double and use various sized pans).

Sprinkle with granulated sugar (this forms a yummy crust.

Bake until cake starts to pull away slightly from pan.  And/or when the top springs back gently if touched.  Or, when a toothpick comes out almost clean.  You really don’t want to over bake this one.

Set your timer for 30 minutes and peek – the 9×4 will likely take 50-60 m – but you really want to learn how to check for doneness without a book telling you the time.  Oven temps vary – outside temp varies – so the more comfy you get checking yourself is best.

If you do over bake – just make teacake parfait with whipped cream and ice cream layers.  Delicious.

 

 

cinnamon apple cake

“This is the best thing you’ve made in a long time mom” Sylvie said last night as she indulged in her second nibble of the evening.  She said she needed more, but we both agreed that the cake would be here today (and it is) and to just stop (which is hard).   Everyone agreed btw, Rob, Jason, Melissa, and Andy and well, Greg isn’t here! 🙁 but I know he would have loved this.   Cinnamon and apples are so welcome at the moment – leaves are turning, the air is cooler, and a good moist flavorful cake is necessary.

I used firm apples from the orchard – but if you don’t have good apples where you are (and I’m sorry for you!) then use Granny Smith since they hold up so well in baked desserts and their tartness is diminished when baking (and sugaring!)

Oh, and I doubled the recipe since I had a good feeling about it.  Glad I did!  It makes one 9×5 loaf or 2 if you double it!

cinnamon apple cake (verrry slightly modified and  from Allrecipes):

1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt

2/3 cup white sugar
1/2 cup butter (1 stick), softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups flour (remember to look at baking tips to perfect your flour measurement)
1 3/4  teaspoons baking powder
1/2 cup whole milk
1 1/2 apples peeled and chopped fairly small
1/3 teaspoon kosher salt

Remember to pull the butter, eggs, and milk to come to room temp.  Peel and chop apples.

Preheat oven to 350 degrees.  Grease and flour 9×5 loaf pan – and/or place parchment on the bottom for easiest release.

In a small bowl, combine brown sugar, cinnamon and salt.

With the paddle attachment of your electric mixer, beat butter and white sugar until lighter and fluffy.  Add eggs one at a time.  Mix thoroughly after each addition.  Add and mix in vanilla extract.

Mix together the flour, baking powder and salt and add to the creamed butter and stir.  Add the milk and fold together until nicely combined.

Scoop half of the batter into the prepped pan.  Add about 1/2 of the brown sugar/cinnamon mixture, then about half of the apples, pushing them slightly into the batter.  Follow with remaining batter, apples and finally brown sugar/cinnamon and spread with a pallet knife or back of a spoon.

Place in oven and bake until cake springs back slightly when touched.  When a toothpick comes out JUST clean.  And well, when you think it is done.  Try not to over bake.  If you do, simply serve with ice cream and whipped cream (you should anyway!)

Allrecipes said 30-40 m – but mine took 40-50.  So check yourself.  This is an important skill to figure out.

Let cool in pan, then invert onto rack.  Serve warm, cool, the next day and enjoy –

 

 

 

 

peach streusel coffee cake

Deeeelicious!   So good, so summery, so delightful to much on when the sun is out and you know summer is coming!  I’m lucky to have found such good peaches this early – and although Greg really wanted cobbler, I took the easy way out and made an easy cake.  And wow, good decision.  Although cobbler is good too…and now I’m second guessing it all since that would be good with ice cream tonight.  Oh well – back to this cake – it is full of peachy scrumptiousness and a little streusel throughout – you really can’t go wrong.  Moist and wonderful and again, easy.  This is great as an afternoon snack or brunch item.  Place in pretty dessert cups and dress it up for a dinner dessert with whipped cream, and ice cream and maybe creme anglaise or fresh peaches.

Wait to find good peaches because your cake will only be as good as your peaches.

The streusel in this cake might be a mistake on Emily Luchetti’s part in that it is very very wet – and there isn’t a whole lot of it.  But I have to say that I liked it.  A lot of cinnamon and laced throughout – it added another texture and dimension to the cake.

peach cake (from Emily Luchetti):

streusel-

3/4 cup firmly packed brown sugar
2 tablespoons ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted
6 tablespoons flour
2 pinches kosher salt

cake-

1 stick unsalted butter
1 1/2 cups sugar
2 large eggs
1 cup milk
3 cups all purpose flour
1 tablespoon plus one teaspoon baking powder
1 teaspoon salt 2 cups peaches (peeled then sliced 1/2 inch thick — about 4 peaches)

Preheat oven to 350 and butter a 9×13 glass cake pan.  Pull your eggs and milk.  Prep your peaches.

Streusel – mix together all ingredients and set aside.  Remember my note from above – this seems very wet and dense.

Cake – With the paddle attachment of your mixer, cream the butter and sugar until lighter and fluffy, scrape down the sides of the bowl and beat again to combine.  Add the eggs, one at a time and then the milk.

Fold in the dry ingredients.

Spread half the batter into the prepped pan.  Top with half the streusel (dot it all over – it won’t seem like enough but there is).  Then cover the batter with your sliced peaches.  Top with remaining batter – again, there won’t be a lot so do your best to cover the peaches.  Then sprinkle remaining streusel.

Bake for about 30 minutes (mine took longer) until a toothpick comes out clean.  Let cool for 10 to 15 m and serve.  This lasted several days on my counter…but don’t cover or it will get very soft and too wet.

Enjoy-

 

 

chocolate bundt cake

I really really liked this cake a lot.  A lot a lot.  I don’t usually love plain old chocolate cake but I must say again…liked it a lot!  Rob said “good cake!” and he is a hard one to please in that his cake should be moist, rich with chocolate flavor and well – that’s it!

The recipe calls for mini chips, but I was out of stock so subbed regular chips.  I figured they might fall to the bottom (then the top!) and they did.  But I really liked that.  Made a thick crust of chocolate on the entire outside of the cake.  Up to you of course.  Enjoy –

triple chocolate bundt cake (modified from Cake Keeper Cakes by Lauren Chattman):

4 ounces unsweetened chocolate, finely chopped
1/3 cup unsweetened dutch process cocoa powder
1 cup boiling water
1 cup milk
3 large eggs
1 tablespoon pure vanilla extract
2 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt (if using table salt, only 1/4 teaspoon)
1 cup (2 sticks) unsalted butter, softened
1 3/4 cup sugar
1 1/2 cups mini choc chips or normal (just read above to decide)

Preheat the oven to 350 degrees.  Grease and flour a 12 cup Bundt pan and dust with flour.  Be thorough!!

Place the chocolate and cocoa in a bowl, add the boiling water.  Whisk until smooth and let cool.

Whisk together the milk, eggs and vanilla in a glass measuring cup.

Whisk the flour, baking powder, baking soda and salt.

Beat together the butter and sugar with paddle attachment (or electric beaters) until lighter and fluffy.  5 m or so.  Scrape bowl, and beat to combine.

Add the chocolate to the butter and sugar and mix on low until combined.

Still on slow, add 1/3rd of the dry ingredients, then 1/2 of the wet mixture and repeat alternating the flour and milk, ending with flour.

Turn the mixer to high and beat for one minute.

Stir in the chocolate chips.

Scrape batter into pan and bake until a toothpick comes out JUST clean.  Do not over bake.

Let cake cool in the pan for 20 m or so then invert onto a wire rack and let cool completely.

Slice and serve.  Yum!

 

 

 

flour-less chocolate cake (la bete noire)

The black beast lives up to its name.  Great for Passover – or really anytime (I made it for Rob’s birthday).  This cake is delicious, rich and satisfying.  It may seem daunting for a second (the water bath and layers of foil) but it is really easy.  Don’t be afraid and try.  I followed the recipe but added a dash of kosher salt.  But otherwise left it as is.  And I used all bittersweet chocolate because that is what Rob likes.  However, if for me, I would have used more semi-sweet.  Oh, and lastly I only had a 9 inch springform pan, so I made a few ramekins on the side (also cooked in a water bath) and gave to the kids since they weren’t invited to the party 🙂

For the water bath – place the springform pan into the roasting pan with out the water.  Then place the pans in the oven and pull the rack out.  Then add hot water to the roasting pan.  This way you don’t have to balance the water and the pan, and the cake pan.

Enjoy – here is the link to epicurious.

warm double chocolate brownie cakes

I’ve been meaning to bake these for 5 years.  Clipped from the February 2009 issue of Food & Wine magazine — Valentine’s Day seemed like the perfect occasion.  Made with milk chocolate and cocoa powder, butter and eggs – these are fairly simple and quite delicious.  If the milk chocolate bums you out, you should know that Rob (who doesn’t like milk chocolate) loved these.  Loved.  In fact, he won’t know until now (as he reads this) that they were made with milk chocolate.  Unfortunately, I didn’t take the buttering and flouring of the muffin pans seriously.  I was lazy.  As a result, I had many broken cakes and lots of pieces.  But no worries, I had plenty ofIMG_7123 pretty ones to photograph (and eat) and Rob has since used all the pieces in his chocolate sorbet (that I also made for Valentine’s Day).  He is normally left out of the cake and ice cream thing, so this was extra special for him.  Don’t save these for a holiday though.  They are not to hard to make and look impressive, even crumbled!

Enjoy –

warm double chocolate brownie cakes (from Food & Wine, 2009 by Emily Luchetti):

1 stick plus 2 tablespoons unsalted butter
5 ounces good quality milk chocolate, chopped
3 tablespoons cake flour
1/3 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
2 large eggs (room temp if possible)
3/4 cup sugar
1/2 teaspoon pure vanilla extract

vanilla ice cream…yum!  (optional)

Preheat the oven to 350 degrees.  Butter and flour 8 cups in a standard size muffin pan.  So really butter and flour generously so they don’t stick!  Like mine.

In a small saucepan, melt the butter.  Add one-fifth (1 ounce) of the chopped chocolate, and mix until melted.  Set aside to cool.

Whisk together the flours, cocoa powder and salt and set aside.

Beat the eggs and sugar with the whisk attachment (or with handheld beaters) at medium speed for about 5 minutes.  The mixture should be pale and thick.

Beat in the vanilla extract.  Remove from mixer and gently fold in chocolate/butter mixture leaving it striped with chocolate and not yet fully combined.

Fold in the flour and the remaining chopped chocolate and mix until just combined.

Spoon the cake batter into the prepared muffin pans.  Bake for about 22 minutes but check often and before as usual.  You want to see the cakes rise, and a little springy to the touch.

Let the cakes cool in the pan for about 15 minutes.  Then gently turn them out onto a wire rack and let them cool 15 minutes longer.

Serve the cakes warm with ice cream (or chocolate sorbet!)  You can also reheat them later if you want to make them in advance.