Tag Archives: cake

Maple Cake


16 Servings
The incomparable flavor of pure maple syrup is reason enough to make this sweet treat; that it is also quick to prepare is an added bonus. Maple syrup is marked and graded by its color, ranging from light to dark — the darker the color, the more intense the flavor. If you can find grade B, use it here for both the batter and the icing.

Ingredients

For the Cake

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup pure maple syrup
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream

For the Icing

1/3 cup pure maple syrup, plus more if needed
3 tablespoons unsalted butter, melted
2 1/2 cups confectioners’ sugar, plus more if needed

Directions

Make the cake: Preheat oven to 350 degrees. Butter a 9-inch square baking pan; line with parchment, and butter parchment. Dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

With an electric mixer on medium speed, beat butter, maple syrup, and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla.

Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of sour cream; beat until just combined. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 40 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.

Make the icing: Combine maple syrup and butter in a bowl. Sift in confectioners sugar, and whisk until combined. Adjust consistency with more syrup or sugar, if necessary. Spread maple icing over top of

– Martha Stewart
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Butter-Pecan Blondies


Makes 24 bars
Blondies prove that pantry staples like flour, brown sugar, butter, and eggs can be spun into pure gold—and without a mixer, at that. Amp up their flavor with a touch of dark rum and a tumble of toasted pecans, and a new favorite is born. Source: Martha Stewart Living, June 2018

Ingredients

1 1/2 cups whole pecans
2 sticks unsalted butter, melted, plus more for brushing
2 cups unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
2 cups light-brown sugar, plus 2 tablespoons for sprinkling
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1 tablespoon dark rum (optional)

Directions

Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.

Brush a 9-by-13-inch baking dish with butter, then dust with flour, tapping out excess. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together butter and 2 cups brown sugar until combined. Add eggs; whisk until combined. Add vanilla and rum. Fold in flour mixture with a spatula until just combined (do not overmix). Fold in half of nuts.

Transfer batter to prepared dish; smooth top with an offset spatula. Sprinkle top with remaining nuts and 2 tablespoons brown sugar. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes.

Transfer to a wire rack and let cool completely before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

Variations: If you’d rather not use rum, increase the amount of vanilla to 4 teaspoons.
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Champagne Cupcakes


photo by Charlie Gillette
18 servings

Ingredients

1 box vanilla cake mix
1 3/4 c. champagne (or Prosecco), divided
1 c. (2 sticks) unsalted butter, softened
4 c. powdered sugar
1/2 tsp. pure vanilla extract
1/2 tsp. kosher salt
Gold sanding sugar, for garnish

Directions

Preheat oven to 350F and line two cupcake pans with cupcake liners. In a large bowl, mix cake mix with 1½ cups champagne. Bake according to package directions and let cool completely before frosting.

Meanwhile, make champagne frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, salt, and remaining ¼ cup champagne. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy. Transfer to a piping bag fitted with a large star tip.

Pipe frosting onto cooled cupcakes and garnish with gold sanding sugar. Serve.

– Lauren Miyashiro for Delish
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Kentucky Bourbon-Brown Butter Cake


Serves 10 to 12
Use a high-quality bourbon — we like Bulleit — for the glaze; the flavor will shine through. Source: Martha Stewart Living, October 2016

Ingredients

Cake

2 sticks unsalted butter, plus more, softened, for brushing
3 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
4 large eggs, room temperature
1 1/2 cups sugar
1 cup buttermilk, room temperature
1 teaspoon pure vanilla extract

Glaze

6 tablespoons unsalted butter
1/3 cup Kentucky bourbon whiskey
3/4 cup sugar

Directions

Cake

Preheat oven to 350 degrees. Brush a standard Bundt pan with butter, then dust with flour, tapping out excess.

Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes.

Remove from heat; transfer to a heatproof bowl and let cool 10 minutes.

Whisk together flour, baking powder, baking soda, and salt in a bowl.

In another bowl, whisk together eggs, sugar, buttermilk, and vanilla.

Whisk brown butter into egg mixture, then stir in flour mixture just to combine (do not overmix).

Pour batter into prepared pan; smooth top with a spatula.

Bake until golden brown and a toothpick inserted into center comes out clean, 50 to 55 minutes.

Let cool on a wire rack 15 minutes.

Glaze

Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy.

Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes.

Remove from heat; carefully add bourbon (mixture will bubble vigorously). When bubbles subside, stir in sugar to combine.

Cook over medium-low, stirring occasionally, just until mixture is smooth and runs from a spoon in a thin, translucent stream (sugar will not dissolve completely; do not let mixture boil).

Pierce holes in cake (still in pan) to bottom with a wooden skewer at 1-inch intervals.

Slowly drizzle glaze evenly over cake; let stand until glaze is fully absorbed, about 15 minutes.

Invert onto a cake plate. Let cool completely before slicing and serving.

Cake can be stored in an airtight container up to 3 days.
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Pumpkin Bars


Makes 12 bars with 1 1/2 cups frosting
Moist and tender pumpkin spice cake lavished with cream cheese frosting: you know you can’t resist.

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon ground allspice
Pinch ground cloves
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup pure pumpkin puree (from a 15-ounce can)
1/2 cup milk, room temperature
1 1/2 cups sugar
2 large eggs, room temperature

Frosting

8 ounces cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
Pinch coarse salt
1 cup confectioners’ sugar, sifted

Directions

Heat oven to 350 degrees. Brush bottom and sides of an 8-by-12-inch cake pan with butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides. Brush parchment with butter.

Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set aside. In a separate bowl, whisk together pumpkin puree and milk; set aside

In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. On low speed add flour mixture in three batches, alternating with two additions of pumpkin mixture, and beating until just combined after each.

Pour batter into prepared pan, smooth top with spatula. Bake until a cake tester inserted into the middle comes out clean, about 35 minutes. Transfer the cake to a wire rack to cool completely.

Make Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. Reduce mixer speed to low. Gradually add confectioners’ sugar, beating until incorporated.

Assemble: Unmold cake. Using an offset spatula, spread icing over top of cake. Cut into 12 bars.
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Halloween Soul Cakes

Ingredients

2 1/2 cups all-purpose flour, sifted
3/4 cup granulated sugar
3/4 cup butter
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp salt
1 egg, beaten
2 tsp of apple cider vinegar

Directions

Put the dry ingredients into a food processor and pulse to combine. Add the butter and pulse until it is crumbly, similar to cornmeal.

Combine egg and vinegar and beat. With the motor running, pour the beaten egg and vinegar through the feed hole. Pulse until well combined.

Turn out into a bowl and press together into a ball. Chill for 20 minutes

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

Lightly flour a clean, flat surface and roll the dough out to 1/4-inch thickness. Cut into large rounds using a cookie or biscuit cutter. Mark a cross shape into the top of the cakes with a knife. Place the cakes onto the baking sheets.Gather the scraps together and roll again until all the dough has been cut into cakes.

Bake, one sheet at a time, for 12-15 minutes, or until the cake tops are lightly golden. Can be eaten warm or at room temperature.

Store in an airtight container for about a week.
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Pear Pine Nut Coffee Cake

Ingredients

Cake:
1 3/4 cups all purpose flour
scant 3/4 teaspoon baking powder
scant 1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
1/2 cup + 2 tablespoons brown sugar
2 eggs
2 teaspoons pure vanilla extract
1 cup plain Greek yogurt
zest of 1 lemon
3 pears, peeled and sliced 1/4-inch thick
2 tablespoons lemon juice

Topping:

3 tablespoons brown sugar
2 tablespoons butter
2 tablespoons flour
2 tablespoons oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
2 oz pine nuts

Instructions

Preheat oven to 350F degrees.

Put topping together by placing all ingredients except pine nuts in the bowl of a small food processor. Pulse 8-10 times just until the butter is broken up into pea size pieces and the mixture is crumbly. Cover and place in the fridge while you prepare the rest of the cake.

Prepare a 10-inch springform pan by lightly coating it with butter then lightly dusting with flour; set aside.

In a small bowl, whisk together flour, baking soda, baking powder, salt and cinnamon; set aside.

Slice the pears and toss them with 2 tablespoons lemon juice in a small bowl; set aside.

With an electric mixer, beat butter, sugar until fluffy, approximately 3-5 minutes. Add eggs, vanilla and lemon zest and mix well.

Starting with the Greek yogurt, alternate adding to cake batter along with dry ingredients, mixing just until combined.

Pour batter into prepared pan. Top the batter with sliced pears and then sprinkle the crumble topping over the pears. Finish by sprinkling the pine nuts on top.

Bake for 40-50 minutes or until a tester comes out clean. Remove from oven and cool in pan for at least 20-25 minutes before serving before removing from pan. Let cool completely before serving.

Note: can substitute chopped pecans for the pine nuts

from Mountain Mama Cooks
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